This lively, inspired salad makes a lovely first course or a light lunch option served with soup!

Pear & Pine Nut Salad


1 small head of soft leafed lettuce, cut, washed & dry
2 small pears, cubed
200 gr pine nuts, toasted
Juice of half a lemon
Olive oil
Fresh Parmesan cheese


In a bowl, juice the lemon with a spoonful of good honey. As you stir drizzle in good olive oil apx twice the olive oil than lemon juice. Give it a taste – if its too olive oily- give it a squeeze of lemon, like wise in the reverse order. Set aside.

Toss lettuce with half the pears and pine nuts and the dressing add a crack of pepper and sprinkle of salt. Once in serving bowl, top with the rest of the pine nuts and pears.

Shave of parmesan over the top & serve.

*Recipe and image courtesy of Chef Jason Bartner of the La Tavola Marche (Organic Farm, Inn & Cooking
School) in Le Marche, Italy.*