Thursday, 5 January 2012

Apple,pear and goats cheese salad

Whisk together 4tbsp walnut oil, 4tbsp mild olive oil, 3tbsp cider vinegar, 2tbsp clear honey and 1tbsp Dijon mustard.Season to taste.Lightly toast 150g pecans by tossing them in a dry,nonstick pan for a few min.Core and slice 2 cox's apples and 2 ripe pears and toss in the dressing.Break 2 x 150g of goats cheese into small pieces and gently toss with a 70g bag of wild rocket.Add the fruit and dressing and the toasted pecans.Serve.

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