Serves: 6
INGREDIENTS
1 bunch watercress, leaves picked
2 witlof, leaves separated
1 pear, firm but ripe
Honeyed walnuts
¼ cup honey
1 tablespoon soy sauce
pinch cayenne pepper - optional
1 cup walnut halves
½ teaspoon sea salt
Dressing
3 tablespoons walnut or extra virgin olive oil
1 clove garlic, crushed
2 teaspoons grain mustard
2 teaspoons runny honey
2 tablespoons lemon juice
sea salt and freshly ground pepper
METHOD
Preheat the oven to 160°C.
Walnuts: Warm the honey then stir in the soy, cayenne and the walnuts. Spread the mixture out on a lined baking tray. Cook for 15-20 minutes, turning the nuts every 5 minutes, until they are golden and the honey has formed a thick glaze over the walnuts. Remove from the oven and separate the nuts while hot, otherwise they will stick together on cooling. Sprinkle with the salt and leave to cool and harden.
Dressing: Whisk everything together and season with salt and pepper.
To serve: Cut the pear in half and scoop out the core. Slice thinly and toss with half the dressing. Put the salad leaves in a bowl and toss with just enough dressing to lightly coat the leaves. Transfer to a serving bowl and scatter the pears and walnuts over the top. Serve immediately.
Cooks tip: The pear can be substituted with a crisp apple or a nashi pear.
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Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.