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1
First make the coriander oil by liquidizing the extra virgin olive oil and coriander together - after the coriander has been blanched in salt water and refreshed in ice cool water.
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2
Next comes the walnut dressing, by adding the oil to the cream slowly and whisking.
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3
When all the oil is added, let down with white wine vinegar to taste and to pouring consistency.
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4
Finally season.
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5
Into a deep mixing bowl place the rocket, baby spinach and frisee, add in the cheese and nuts.
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6
Sprinkle in the herbs and season to taste.
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7
Add in 4 tbsp of walnut dressing and finally add in the Asian pear, making sure the ingredients are handled carefully so as not to bruise the produce.
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8
With the remaining pears, core them and sieve them into 1 cm slices and arrange on the plate.
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9
Place a pastry ring over the pears and build the salad upwards to the desired height.
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10
Remove the ring carefully and drizzle a little walnut dressing round the plate.
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11
Cut through the dressing with your coriander oil and the salad is complete.
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12
Note: Always pick and soak the salad leaves in salt water and leave for one hour.
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13
This cleans the leaves and makes them crisper.
