This easy pear and walnut salad with pecorino and mixed leaves is crisp, crunchy, slightly sweet and tangy and so delicious. Perfect for any time of year.
Ingredients
DRESSING
- 1 ½ tablespoons extra virgin olive oil (notes 1)
- 1 tablespoon white wine vinegar (or red wine vinegar) (notes 1)
- 2 teaspoons white sugar (or 1 tsp for less sweet)
- 1 teaspoon Dijon mustard
- ½ teaspoon dried oregano
- Sea salt flakes and freshly cracked black pepper to taste
SALAD
- 2 small pears (or 1 ½ medium pears)
- 4 cups mixed salad leaves (80g / ~2 ¾oz)
- ⅓ cup thinly sliced red onion
- ⅓ cup walnut halves
- 30 g shaved pecorino cheese use a block and shave it with a veg peeler
For best results, always weigh ingredients where a weight is provided
Equipment
- Jar with tight fitting lid
- Large mixing bowl
Instructions
- To toast the walnuts, preheat the oven to 180C/350F. Place the walnuts onto a baking sheet in the preheated oven for 6-8 minutes or until deep golden brown. Tip them out onto a plate immediately and let them cool.
- Combine the dressing ingredients, up to and including the oregano, in a glass jar with a tight fitting lid and shake well to emulsify. Taste, then add salt and pepper to taste.
- Cut the pears in half and remove the core. Slice thinly.
- Add the pear slices to a large mixing bowl and add the dressing. Toss well to coat thoroughly.
- Add the salad leaves, onion. cooled walnuts and half the pecorino cheese and toss again.
- Transfer to a serving bowl and scatter over the remaining pecorino.
- Serve immediately.
- Please take a moment to leave a comment & rating. It's appreciated and so helpful.
Notes
- Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
- Nutrition details are approximate only - scroll below the recipe to find the full nutritional information.
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Nutrition information is approximate only and derived from an online calculator. The brands you use and any changes you make may cause variations.
