- 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
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”.
Whisk together the oil, lemon juice, mustard, sugar, tarragon and seasoning. Halve and core the pears and cut into thin slices.
Toss the walnuts and pears with the salad leaves and dressing. Pile on to serving plates and scatter with the parmesan croutes.
- Red onion
- A few dried cranberries