Green peppercorns add a subtle spicy aromatic note with a gentle piquant aftertaste. This is a perfect salad to make in autumn using new season ‘wet’ walnuts.
Top and tail the beans and place in a steamer basket set over boiling water. Steam until only just tender – about 5 minutes. Tip onto a board and chop into 4cm/1½in pieces. Leave to cool.
Now make the dressing. Quarter and core the pear, saving one quarter to add to the salad. Peel and roughly chop the rest. Put in a blender or small food processor with the lemon juice, olive oil, crushed green peppercorns and a sprinkle of sea salt. Process for 30 seconds until smooth, then pour into a small jug.
To make the salad, quarter and core the pear but do not peel. Cut crossways into thin slices, including the quarter pear left from the dressing. Sprinkle with
Put the pear slices and beans in a bowl and toss with about
Arrange the greenery in a serving dish or on individual plates. Add the pear mixture and strew the nuts and cheese over the top. Spoon over some more dressing.
Cobnuts are a delicious alternative to walnuts. Make sure they are fresh and moist.
© 2008 Christine McFadden. All rights reserved.