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Ingredients
- 100g pecan nuts
- 3 corella pears, cored and thinly sliced
- Juice of 1/2 a lemon
- 80ml extra virgin olive oil
- 80g sultanas
- 5 1/2 tbsp cabernet sauvignon vinegar
- 2 baby cos lettuce, trimmed and cut into wedges
- 1 cup watercress sprigs
- 2 tbsp light sour cream
- 2 tbsp water
- Sea salt and cracked black pepper
- 100g blue cheese, crumbled (optional)
- 1 cup lamb's lettuce (optional)
Method
Preheat oven to 200C.
Place pecans in an ovenproof dish and roast for 5 to 8 minutes or until toasted and crisp.
Combine pears, lemon juice and 1 tbsp of the olive oil in a large bowl and toss gently.
Combine sultanas and 4 tbsp vinegar in a small saucepan and bring to the boil. Remove from heat and rest for 1 minute, then drain.
Add sultanas, pecans, cos lettuce and watercress to pears. Combine sour cream, remaining olive oil, water and remaining vinegar and mix until smooth.
Season with salt and pepper and pour dressing over salad and toss gently to combine. Scatter with lamb's lettuce and blue cheese if using.
