With Halloween approaching, weblike, skeletal adornments are creeping up the neighbourhood homes, while plump pumpkins preen at the grocer’s.. haven’t decided if the latter should adorn our porch because the only appreciation they got last year was from them darned squirrels. Even before they were carved, the scoundrels had bitten massive chunks out of them and there was indisputable evidence of a game of rodent rugby. The giant fruit, formerly seated majestically on the porch, lay in ruins, their orange glory in miserable shreds splattered gleefully over the front yard.
That’s worked me up an appetite. Here’s a salad recipe which well suits the fall. Why delay the inevitable mention of food (ignoring pumpkins and squirrels)?
Pear and Nut Salad
- Big bowl of assorted green stuff – spinach, lettuce, radicchio (ok red too)
- One ripe Bartlett pear, slivered evenly and in length
- Cherry tomatoes, handful (optional)
- Caramelised walnuts, a few
- Toasted, salted pumpkin seeds, sprinkle of
Layer the salad in the order above. Drizzle salad dressing over (see below).
Scrummy balsamic vinaigrette dressing:
- 3/4 tbsp seeded mustard
- generous pour of olive oil, whip both till creamy
- 2 tbsp balsamic vinegar
- 1 tbsp lemon juice
- 1 tbsp honey. Whip it good.
Turn it into a meal with a fillet of breaded cod or tilapia or smoked salmon.