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Serves 6


1 small red lettuce of choice, washed and diced
2 tbsp. red wine vinegar
4 tbsp. sunflower oil
1 tbsp. honey Dijon mustard
1 tsp. salt
1 tsp. coarsely ground black pepper
6 small ripe Bosc pears, peeled, cored and quartered
2 oz. toasted walnuts pieces


Put diced red lettuce in a salad bowl. Combine red wine vinegar, sunflower oil, honey Dijon mustard, salt, and black pepper in another bowl. Mix well.

Put pear quarters in the vinaigrette. Marinate for 1 hour.

Remove pears from vinaigrette and mix into salad. Add toasted walnut pieces and mix well. Drizzle over a little of the marinade to ensure the salad is fully coated. Serve chilled as a side salad or double the quantity for a vegetarian main course with buttered crusty rolls.