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Christmas Wreath Salad

This makes a beautiful centrepiece. Toasting nuts brings out their flavour.

Serves 6

Hands-on time: 15 minutes

Cooking time: about 5 minutes

75g (3oz) walnut pieces

130g bag mixed green salad leaves

3 pears, peeled, cored and sliced

250g (9oz) blue cheese, crumbled

50g (2oz) pomegranate seeds

Baguette, to serve (optional)

FOR THE DRESSING

3 tbsp white wine vinegar

1 tbsp runny honey

1 tsp wholegrain mustard

2 tbsp extra-virgin olive oil

Per serving 347 cals, 13g protein, 27g fat (11g saturates), 11g carbs (11g total sugars), 3g fibre

1. Heat a large dry frying pan, then add the walnut pieces. Toast over a medium heat for 3–5 minutes, shaking the pan often, or until the walnuts smell toasted. Tip into a bowl and set aside to cool.

2. In a small serving bowl, whisk the dressing ingredients with some salt and freshly ground black pepper. Set aside.

3. On a large board or platter, arrange the salad leaves in a wreath shape. Dot over the pear slices and blue cheese. Scatter over the pomegranate seeds and cooled, toasted walnuts.

4. Place the bowl of dressing in the middle of the wreath and serve with sliced baguette, if you like.

GET AHEAD

Make the dressing up to a day ahead and store in a jar in the fridge. To serve, complete the recipe (don’t slice the pears too soon or they’ll go brown).