2 hard pears, peeled, cored and sliced
1 tbs vegan margerine
50 g shelled walnuts (or pecans)
100 g rocket/aragula or a mixture of mesclun
walnut oil vinaigrette sauce
3 tbs walnut oil
1 tbs cider vinegar
2 tsp soya cream
1/2 tsp French Dijon mustard
salt & ground pepper
Combine all the ingredients and whisk
Melt the vegan margerine in a frying pan and gently sautee the pears until they are
golden brown. Arrange the sliced pears over a bed of chosen salad leaves.
Sprinkle
over the chopped walnuts and drizzle some walnut oil vinaigrette.
Serve with warm granary toast or baked wholemeal pitta bread.
1 tbs vegan margerine
50 g shelled walnuts (or pecans)
100 g rocket/aragula or a mixture of mesclun
walnut oil vinaigrette sauce
3 tbs walnut oil
1 tbs cider vinegar
2 tsp soya cream
1/2 tsp French Dijon mustard
salt & ground pepper
Combine all the ingredients and whisk
Melt the vegan margerine in a frying pan and gently sautee the pears until they are
golden brown. Arrange the sliced pears over a bed of chosen salad leaves.
Sprinkle
over the chopped walnuts and drizzle some walnut oil vinaigrette.
Serve with warm granary toast or baked wholemeal pitta bread.
