Pear And Walnut Salad With Soursop Peppercorn Dressing

This will become a staple for salads in your home.

This salad is all about the dressing. The exotic flavour of this subtle-spiced peppercorn dressing in a creamy and mellow honeyed flavour.

bosc pears, halved, cored, and sliced 1/8 inch (3 mm) thick

Belgian endive, cored, and cut lengthwise into narrow strips

1/2 cup

(125 mL) walnut halves, toasted

parsley or edible flowers, garnish

1/2 cup

(!25 mL) mayonnaise

3/4 cup

(190 mL) Rubicon soursop juice

1 tbsp.

(15 ml) condensed milk

garlic clove, minced

shallot, diced

1/4 cup

(60 mL) extra virgin olive oil

1 tsp.

(5 mL) tri-colour peppercorns, coarsely ground

salt, to taste

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