I love this salad as a light starter to a rich meal, or after a rich meal, or with a roast chicken, or pork or duck.
Ingredients
—3 Tbsp extra virgin olive oil 1 Tbsp lemon juice Finely grated zest ½ lemon ½ tsp creamy Dijonnaise mustard ¼ tsp finely grated peeled ginger 1 tsp flaky sea salt (or less of regular salt) Freshly ground black pepper to taste 2 ripe juicy pears ½ cup salted toasted pistachio nuts, shelled ½ iceberg lettuce, broken into leaves and torn into bite-sized pieces 2 cups baby spinach leaves Few sprigs mint, separated into leaves
Method
—1 Whisk the oil, lemon juice and zest, mustard, ginger and salt together in a large bowl. Add black pepper to taste.
2 Peel pears, cut into quarters, remove cores and stems and slice not too thinly. Add to dressing in bowl. Toss gently. Add pistachio nuts, iceberg lettuce, spinach and mint. Toss gently and dish onto plates. Serve immediately.
Recipe Notes
You want salted toasted pistachio for this salad (you can do your own) because it is that little lick of salt on them that the pears wash away with their sweet juice that elevates the salad.
Include other small green leaves if liked (baby beetroot leaves, mizuna, red oak leaves etc).
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