Name: Mushroom, pear and watercress salad
Yield: 6 servings
Cuisine: Accompaniment
Ingredients: 65.00 ml stock vegetable or chicken; 45.00 ml fresh chillies 573; 65.00 ml honey; 75.00 ml lemon juice; 1.00 lemon zest only; 3.00 ml black pepper freshly ground; 1.00 lettuce red oak variety; 1.00 lettuce shredded; 50.00 g watercress or rocket, shredded; 250.00 g button mushrooms thinly sliced; 2.00 pears just ripe, cored, diced; 50.00 g pecan nuts or walnuts, chopped; 1.00 spring onions finely sliced

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Ingredients (13)

DRESSING

65.00 ml	stock — vegetable or chicken
45.00 ml	fresh chillies — 573
65.00 ml	honey
75.00 ml	lemon juice
1.00	lemon — zest only
3.00 ml	black pepper — freshly ground

SALAD

1.00	lettuce — red oak variety
1.00	lettuce — shredded
50.00 g	watercress — or rocket, shredded
250.00 g	button mushrooms — thinly sliced
2.00	pears — just ripe, cored, diced
50.00 g	pecan nuts — or walnuts, chopped
1.00	spring onions — finely sliced

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Method:

DRESSING:
Blend the stock, olive oil, honey, lemon juice, rind and pepper.
Chill until needed.
SALAD:
Just before serving, arrange the oak leaf lettuce on a chilled salad platter.
Sprinkle the shredded butter lettuce and watercress or rocket on top.
Combine the mushrooms, pears, nuts and spring onions in a bowl, pour over the chilled salad dressing and spoon on top of the lettuce leaves.
Serve immediately.