This dairy-free salad with slices of pear and crunchy, roasted walnuts makes a fabulous side salad for any occasion, including barbecues and weeknight dinners.
¾ cups walnuts
1 pear (225g)
1 small fennel bulb (250g)
200 g mixed salad leaves
⅓ cup extra virgin olive oil
¼ cup red wine vinegar
2 tbsp fresh orange juice
2 tbsp Dijon mustard
1 small clove garlic, crushed
Salt and pepper, to taste
- To make dressing, whisk all ingredients in a jug until combined.
- Sprinkle nuts over an oven tray. Cook in a moderate oven (180C) for about 5 minutes, or until lightly browned. Remove and cool.
- Squeeze juice from lemon. Add to a medium bowl of cold water. Quarter pear, remove core. Slice thinly. Add to bowl. Trim base and top off fennel bulb. Discard. Shave fennel. Add to bowl. Stand for 1 minute. Drain well.
- Place pear and fennel in a serving bowl. Add salad leaves and walnuts. Pour over dressing. Toss well. Serve.