Feeds 6
300g Lambs lettuce
4 ripe but firm pears
80g cured & smoked duck breast sliced
100g diced bleu saint Flour
30g Walnuts
3 tbsp extra virgin olive oil
1 tbsp apple cider vinegar
Juice of 1 lemon
Salt & pepper to taste
Grill the walnuts in a hot dry pan, and leave aside to cool. Reserve a few for garnish and dice the rest.
Peel and core 2 pears, dice them and mix in lemon juice to prevent browning. Thinly slice the remaining 2 for garnish.
Dice your bleu saint Flour and reserve on the side.
In a big salad bowl mix in vinegar with salt and pepper. Gradually add in the olive oil while whisking to create an emulsion.
Add in your diced pears, bleu Saint Flour, lettuce, diced walnuts & duck breasts. Serve with the reserved walnuts and pear slices as a garnish.
