Artichoke and fresh pear salad

Artichoke and fresh pear salad

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  • 6
  • Easy
  • Carb Conscious Dairy free Fat conscious Heart friendly
  • 20 minutes
  • Steenberg Sauvignon Blanc 2010


  • 80 g watercress
  • 80 g rocket
  • 6 preserved artichokes, cut into thirds
  • 3 pears, cut into wedges
  • 1/3 cup olive tapenade
  • 12 shimeji mushrooms
  • 12 straw mushrooms, for garnishing
  • Chicory leaves, for garnishing
  • For the walnut dressing, blend:
  • 50 g walnuts
  • ½ cup grapeseed oil
  • Juice and zest of ½ orange
  • Honey, to taste
  • 2 T lemon juice
  • ¼ cup water

Cooking Instructions

Pile the watercress and rocket in the middle of each plate.

Add the artichoke and pear, and drizzle over the walnut dressing.

Add spoonfuls of tapenade and garnish with the mushrooms and chicory leaves.

TASTE Recipe by: TASTE
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