Ingredients
- 75 g / 3oz freshly grated parmesan cheese
- 6 tbsp walnut oil
- 2 tbsp lemon juice
- 1 tbsp grainy mustard
- 2 tsp caster sugar
- Several fresh tarragon sprigs roughly chopped
- 2 large ripe pears
- 50 g / 2oz walnut pieces lightly toasted
- 125 g / 4oz mixed leaf salad
- Salt and pepper
Instructions
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Oil a foil lined baking sheet and scatter the parmesan cheese over it, spreading it to a thin layer about 25cm / 10 inches square. Cook under a preheated grill for 2-3 minutes until the cheese has melted and is pale golden. Leave until cool enough to handle, then peel the foil away, letting the cheese break into pieces to form “croutes”.
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Whisk together the oil, lemon juice, mustard, sugar, tarragon and seasoning. Halve and core the pears and cut into thin slices.
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Toss the walnuts and pears with the salad leaves and dressing. Pile on to serving plates and scatter with the parmesan croutes.
Alternative Additions
- Dates
- Red onion
- A few dried cranberries