This salad is all about the dressing. The exotic flavour of this subtle-spiced peppercorn dressing in a creamy and mellow honeyed flavour.
INGREDIENTS
- 3 bosc pears halved, cored, and sliced 1/8 inch (3 mm) thick
- 2 Belgian endive cored, and cut lengthwise into narrow strips
- 1 Belgian endive cored, and cut lengthwise into narrow strips
- 1/2 cup (125 mL) walnut halves toasted
- parsley or edible flowers garnish
Soursop Peppercorn Dressing
- 1/2 cup (!25 mL) mayonnaise
- 3/4 cup (190 mL) Rubicon soursop juice
- 1 tbsp. (15 ml) condensed milk
- 1 garlic clove minced
- 1 shallot diced
- 1/4 cup (60 mL) extra virgin olive oil
- 1 tsp. (5 mL) tri-colour peppercorns coarsely ground
- salt to taste
METHOD
Soursop Peppercorn Dressing
- In a small bowl, add mayonnaise, whisk in juice and milk.
- Add garlic, shallot, mix. Add oil gradually while whisking. Add peppercorns, and salt to taste.
- Store in a sterilized jar in your refrigerator for up to 2 weeks.
Pear and Walnut Salad:
- In a large bowl, add pear slices with lemon juice and toss. Add endive, drizzle with 1/3 cup of the dressing and toss to coat evenly
- Top with walnuts, garnish with parsley or edible flowers
