Copyright John Paul Urizar
If you are embarking on a three course meal (even if the third course is a chocolate egg!), start with a light fresh salad such as this one here. It cleanses the palate and stimulates digestion in readiness for the next course. Here it's all about texture. The fibre and vitamin C rich Nashi pear with its crunchy, grainy texture is delicious married to a soft sheep's pecorino.
Combine the olive oil and white balsamic in a small jar.
Add the dressing to the mixed greens and fennel and toss through. Arrange the greens on one large platter or onto individual plates. Lay the nashi pear on the greens, then using a potato peeler, finely shave the pecorino and sprinkle it onto the salad. Top with pecan nuts and serve.
Note: If peeled, the level of salicylates drops to negligible amounts in the Nashi pear.
Makes 6 servings
|Prep Time:||10 mins|
|Ready in:||15 mins|
|Dinner, Entree, Lunch, Salad|
|Nutritional Information - Per Serve|
|Saturated Fat||3.6 g|
|Total Carbohydrate||6.8 g|
|Total Protein||4.8 g|
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