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Ingredients
- 2 cups lamb's lettuce
- 1 ripe beurre bosc pear
- 1 tbsp honey
- 1 medium-soft avocado
- 1/4 cup pecan nuts, roasted
- Title:Dressing
- 3/4 cup extra virgin olive oil
- 1/4 cup freshly squeezed lemon juice
- 1 tsp Dijon mustard
- 1 tbsp honey
- salt and pepper
Method
Blend all salad dressing ingredients until smooth.
Cut the pear into long lengths and caramelise with the honey in a pan for three minutes. Remove and let cool. Peel and slice the avocado, adding a squeeze of lemon juice so it doesn't discolour.
Place lettuce leaves on a serving platter. Arrange the brown pears and avocado slices on top.
To serve
Top with the pecans and douse with the dressing.
This recipe is featured in the book, Vegetarian which is available now in all good bookstores RRP $34.95. To order direct call 1300 656 059 or visit www.smh.com.au/store
