Green Bean & Pear Salad
This salad consists of fresh crisp green beans and ripe pears and it brought together with a tangy dressing.
200g Green beans
20g Macadamia nuts
50g Blue cheese
1 tablespoon vinegar
2 tablespoons olive oil
½ tsp spoon Dijon mustard
1 tsp honey.
Sugar Snap Peas
Seeds such as pumpkin or sunflower
Any crumbly cheese is great
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.
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.