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FOOD: CARO HAS A RECIPE: Radicchio Pear and Walnut Salad with Poppyseed Dressing

2 firm pears

1 small head of radicchio, leaves torn

100g marinated soft goat’s feta

100g (1 cup) walnuts, lightly toasted

1⁄2 quantity of lemon & poppy seed dressing (see below)

Using a mandoline or a very sharp knife, carefully slice the pears thinly (but not paper thin).

On a large platter, arrange half the radicchio, pear slices and goat’s feta. Sprinkle half the walnuts over, then drizzle with half the dressing. Repeat with the remaining ingredients and then serve straight away.

Lemon and poppy seed dressing (makes about 200ml)

60ml (1⁄4 cup) lemon juice

1 garlic clove, finely minced

125 ml (1⁄2 cup) quality olive oil or any nut oil

1 tablespoon honey

1 tablespoon Dijon mustard

1 tablespoon poppy seeds

Salt, to taste

Place all the ingredients in a glass jar, screw the lid on and shake until well combined. The dressing will keep in the fridge for up to 4 weeks.