Green Bean & Pear Salad

This salad consists of fresh crisp green beans and ripe pears and it brought together with a tangy dressing.

INGREDIENTS

200g Green beans

1 Pear

20g Macadamia nuts

50g Blue cheese

½ Lemon

Salt

Pepper

DRESSSING

1 tablespoon vinegar

2 tablespoons olive oil

½ tsp spoon Dijon mustard

1 tsp honey.

SUBSTITUTES

Green Beans: 

Asparagus

Sugar Snap Peas

Broccoli


Pear:

Apple

Grapes

Dried fruits

Nuts:

Seeds such as pumpkin or sunflower

Almonds

Cashew 

Pecan 

Walnut


Cheese:

Any crumbly cheese is great

METHOD

Top and tail the green beans. Fill a pot with water & bring to the boil. When the water is boiling add the green beans. Cook for one minute, remove from the water and place into an ice-cold water bath. (Bowl filled with ice)


Using a knife cut the macadamia nuts into quarters.


Pat the green beans dry and set aside.

Slice the pears into thin slices, squeeze over the lemon juice.


In a bowl combine the green beans, pears, macadamia nuts and crumble over the blue cheese. Squeeze the juice of half a lemon over the pears and green bean mixture and season with salt and pepper.


To make the dressing combine the vinegar, olive oil, Dijon mustard, and honey.


Add the dressing to the green beans and pears and gently toss together. This salad can be made a few hours in advance.

STORAGING TIPS

To store a pear and green bean salad, you should keep it in an airtight container in the refrigerator. Here are some tips to keep in mind:

  • Make sure the salad is completely cool before storing it. If you put warm or hot salad in the refrigerator, it can create condensation that can make the vegetables and fruit soggy.
  • If you're storing the salad for more than a day, it's best to keep the dressing separate and add it just before serving. This will prevent the salad from becoming too soggy or wilted.
  • When you're ready to eat the salad, give it a good toss to distribute the dressing evenly. You may need to add a bit more dressing or seasoning if it has become dry or lost its flavour.

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