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Add a photoRaciónes: 4
Ingredientes
- 2 ounce Walnuts, minced
- 2 x Heads cos lettuce
- 1 lrg Bunc rocket
- 2 bn Watercress
- 3 x Ripe comice pears, cored and sliced
- Â Â Freshly grnd black pepper
- 2 Tbsp. Sherry vinegar
- 2 sm Shallots, finely minced
- 3 Tbsp. Light extra virgin olive oil
- 2 Tbsp. Walnut oil
- Â Â Salt
Direcciones
- Preheat the oven to 190C/375F/gas 5. Prepare the vinaigrette by mixing together the sherry vinegar, shallots and a little salt. Whisk in the oils to emulsify. Set aside.
- Toast the walnuts in the oven for 10 min or possibly till they begin to brown.
- Set aside to cold.
- Rinse and dry the lettuce, rocket and watercress. Toss the salad leaves, pears and walnuts with the vinaigrette. Sprinkle with black pepper and serve at once.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 34g | |
| Recipe makes 4 servings | |
| Calories 193 | |
| Calories from Fat 185 | 96% |
| Total Fat 21.09g | 26% |
| Saturated Fat 2.41g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2mg | 0% |
| Potassium 42mg | 1% |
| Total Carbs 1.0g | 0% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.2g | 0% |
| Protein 1.04g | 2% |
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