• 1 large pear
  • 100g bag baby salad leaves
  • 50g Parmesan cheese, shaved
  • ½ cup chopped walnuts, toasted*
  • ¼ cup Eta Lite & Free Honey Mustard Dressing
  1. Quarter and core pear and thinly slice.
  2. Put the salad leaves into a bowl and lightly toss through Parmesan cheese, pear slices and Eta Lite & Free Honey Mustard Dressing. Transfer to a serving platter or bowl and scatter over toasted walnuts. Drizzle over a little extra dressing if wished. Serve.

Handy Tips

  • * To toast walnuts – preheat oven to 200°C. Place walnuts on an oven tray in a single layer. Bake for approx. 5 minutes until toasted – being careful not to let them burn.
  • Replace baby salad leaves with baby cos, mesclun, baby spinach or rocket leaves.
  • Replace walnuts with toasted shelled hazelnuts.
  • We used Pakham pears for this recipe.

Made With

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