Pear, Walnut And Goat Cheese Salad
|Watercress||4 1⁄2 Bunch (450 gm)|
|Ripe pears||5 (Firm Variety)|
|Honey||3 Tablespoon (Preferably Thyme Honey)|
|Mild extra virgin olive oil||4 Fluid Ounce (1/2 Cup, 125 Milliliter)|
|Freshly ground pepper||To Taste|
|Walnut halves||6 Ounce, broken into small pieces (1 1/2 Cups, 185 Gram)|
|Feta cheese||1⁄2 Pound, crumbled (250 Gram)|
Wash and trim the watercress, removing and discarding the tough stems and old leaves.
Drain, dry and wrap in a clean, damp kitchen towel.
Place in the refrigerator for at least 1 hour to chill and crisp.
Peel, quarter and core the pears.
Cut each quarter into 3 lengthwise slices and place in a bowl with the juice of 1 lemon.
Toss carefully and thoroughly to keep the flesh from turning brown.
Squeeze 3 tablespoons of juice from 1 or 2 lemons into a small bowl.
Add the salt and stir to dissolve.
Whisk in the honey, and then the olive oil and a little pepper.
Taste and adjust the seasoning.
Arrange the watercress on individual salad plates and top with the pear slices.
Scatter the walnut pieces and crumbled cheese over the top.
Whisk the dressing again and drizzle over the salad or pass it separately in a bowl.
Serving size: Complete recipe
Calories 3461 Calories from Fat 2460
% Daily Value*
Total Fat 279 g428.6%
Saturated Fat 53 g264.8%
Trans Fat 0 g
Cholesterol 201.9 mg67.3%
Sodium 3702.6 mg154.3%
Total Carbohydrates 211 g70.2%
Dietary Fiber 45.4 g181.7%
Sugars 125.1 g
Protein 74 g147.3%
Vitamin A 311.6% Vitamin C 602.7%
Calcium 200.6% Iron 57.2%
*Based on a 2000 Calorie diet