I know folks usually think of salad as a summer dish, but I love it in the autumn too. There’s so much lovely produce available it is easy to make delicious salads that are also really satisfying.  I like to use nuts in my autumn salads and pears are just beginning to come into season so it is the perfect time to use them too. It is up to you whether you peel them or not - sometimes pear skins can be tough, but other times they are really tender and quite pretty - whatever works for you is fine. 

Olive oil works well in this dressing, as does walnut oil. I have also used pecan nut oil in this, but I find it has a very strong flavour, so if you do want to use it I recommend only using half pecan nut oil and half of another mild vegetable oil. You can use bagged salad for convenience, but I do find that it much tastes fresher if you use salad leaves you have washed and prepared yourself (and it is better for you too!).

This salad tastes great alongside just about anything, and as a light, nutritious lunch it works perfectly well all by itself.

To serve four as a side salad (or two as a main course) you need:-

4 tablespoons vegetable or nut oil

3 tablespoons balsamic vinegar

1 scant teaspoon Dijon mustard

2 teaspoons honey

Washed, drained and torn mixed salad leaves

2 pears, peeled if desired, cored and thinly sliced

(Do this at the last minute or they will go brown.)

1 or 2 handfuls of pecan halves

In a small container with a lid (a clean jam jar works really well) shake together the oil, vinegar, mustard and honey.

Place the salad leaves in a big bowl. Toss in half the pecan nuts and half the sliced pears. Drizzle most of the dressing over top and toss the salad.

Garnish the salad with the remaining pecan nuts and pears and drizzle the remaining salad dressing over the top. Serve immediately.

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