2 medium under ripe conference pears
200g watercress, spinach and rocket
100g pumpkin seeds
1 tbs balsamic condiment or white wine vinegar
2 tablespoons olive oil
1 tablespoon walnut oil or olive oil
1 tsp honey
Salt and pepper
1. Make the dressing. In a mixing bowl, whisk balsamic or vinegar with the oil/s and honey. Season with salt and pepper and the lemon.
2. Prepare the pears. Peel the pears and slice with a julienne peeler, or mandolin with julienne blades attached, or slice using a vegetable peeler. Put the pears into the bowl with the dressing and mix.
3. Toast the pumpkin seeds. Heat a frying pan without oil and dry fry the seeds until they just start to pop. Place in a dish to cool.
4. Serve. Add the leaves to the pears and mix well. Place the salad on individual plates and scatter over the pumpkin seed. Serve with a good rustic bread – ideally walnut bread.