100 g rocket/aragula
100g mesclun or any leaf salad in season
1 sliced avocado
A few chopped walnuts or pecan nuts.
Pear vinaigrette :
1 small pear peeled and cored and chopped
4 tbs evo
1 tbs lemon juice
salt and pepper
Place all the vinaigrette ingredients into a FP and pulse. Adjust seasoning with salt and pepper.
Arrange the rocket/aragula, meslun onto a plate. Add the sliced avocadoes. Drizzle over the pear vinaigrette and add some chopped walnuts/pecans.
Serve with toasted wholemeal pitta bread and Maldon sea salt.
100g mesclun or any leaf salad in season
1 sliced avocado
A few chopped walnuts or pecan nuts.
Pear vinaigrette :
1 small pear peeled and cored and chopped
4 tbs evo
1 tbs lemon juice
salt and pepper
Place all the vinaigrette ingredients into a FP and pulse. Adjust seasoning with salt and pepper.
Arrange the rocket/aragula, meslun onto a plate. Add the sliced avocadoes. Drizzle over the pear vinaigrette and add some chopped walnuts/pecans.
Serve with toasted wholemeal pitta bread and Maldon sea salt.
