Pear & Asparagus

Ingredients

• 4 Nashpati (Indian) pears

• 24 thin green asparagus tips, blanched

• 24 mint leaves

• 2 tbsp lemon juice

• 2 tbsp extra virgin olive oil

• 1 tsp castor sugar

• 16 baby nasturtium leaves

• 24 arugula leaves

• 2 handfuls assorted lettuce, cleaned and torn

• 3 tbsp Manchego or Parmesan, freshly grated

• 1/2 tsp crushed black pepper

• salt to taste

Garnish

24 walnut kernels (for each portion, total of 4 portions), toasted

1 tbsp Manchego or Parmesan, freshly grated

a few edible flowers

a few micro greens

mint-infused olive oil, to drizzle

Method

Cut pears into thin batons and place in a mixing bowl with asparagus tips.

Add grated Manchego or Parmesan, torn mint leaves, lemon juice, salt, pepper, castor sugar and extra virgin olive oil and toss well.

Add arugula, mixed lettuce and nasturtium leaves and toss gently.

Assembly & Finishing

Place on individual plates or wooden boards and garnish with grated Manchego or Parmesan, toasted walnuts, micro greens, edible flowers.

Finish with a drizzle of mint-infused olive oil.