Pear and Walnut salad. (Excellent starter or side salad.)

Half a cup walnut pieces.
1 clove garlic
1tspn sea salt
1 orange, zested and juiced
½ cup light olive.
249 g rocket or baby greens.
140g goat cheese.

Toss the leaves in the orange juice and divide onto four plates. Put 1/2 walnuts garlic salt zest and olive oil into blender and wiz to make a sauce. Core and peel the pears slice thinly and fan them over the green leaves top with goat cheese and gently pour the sauce over the lot. Sprinkle with remaining walnuts.

Pears. Pears have been grown in Australia since the first fleeters planted them along the riverbanks. They are an elegant taste accompaniment to most dishes and simple to prepare and have many ways to appear from baked in red wine to enhancing a savoury salad. Top names in pear stardom are the brown Beurre Bosc, the Packham and the Williams, the little red one is called a corella and Asia contributes the Nashi.

Pears are still wonderful right now so use them to the max. Pears go superbly with cooked hot bacon, any fresh farm cheeses or shaved hard Italian cheese on a bed of any fresh green leaves you like including baby spinach or mixed herbs with other green leaves. Try hot hazlenuts walnuts or pine nuts too in this salad, always roast them dry on a hot pan but watch them carefully before they burn, then toss them over the salad.