Silky and gold-flecked, this dressing whisks Wild Nectar honey into something rich and tangy, mellowing sharp vinegar and mustard into a cling that coats every leaf. Spoon it over crisp garden salads, drizzle across roasted vegetables, or use as a dip for fresh bread and crudités.
Recipe by: Justine Schofield
Time: 15 minutes
Serves: 4
Ingredients:
Mixed leaves (radicchio and baby cos)
1 beurre bosc pear, sliced
Dressing
3 tbsp crème fraiche or Greek-style yoghurt
2 tsp honey
1 tsp Dijon mustard
1 tsp white wine vinegar
Salt and pepper
To Serve
Toasted and salted macadamias, to garnish
Method:
In a small bowl, whisk together the dressing ingredients.
Toss dressing through the salad leaves, macadamias and pear.