A classical combination of fresh ingredients served on a bed on lettuce leaves. It is a wonderful salad to share.
Spread the salad leaves on a large plate to share or individual plates. Peel and quarter the pears, remove seeds, cut into bite size pieces and arrange on the salad. Break walnut halves into pieces and sprinkle over the salad. With a potato peeler (or similar) shave the Parmesan and arrange over the salad.
Yogurt vinaigrette: 4 teaspoons light olive oil, 2 teaspoons of natural yogurt, 1 teaspoon white balsamic vinegar, 1/2 teaspoons French mustard. In a small jug or jar whisk the dressing ingredients together so it is light and foaming. Drizzel generously over the salad.
A little tip: This salad goes well with a fresh or toasted bread roll or French baguette.
Tips from the author
Serves 2 Source: GARTENFRISCH Jung, are Love my Salad supporters growing salads and vegetables including: endive, frisée, radicchio, lettuce and various Salanova varieties. They also grow sweetcorn, zucchini, cabbage and white cabbage and pumpkins.