Ingredients

• 3 handfuls cress, roughly chopped
•   olive oil
• juice of ½ lemon, juiced
• 2-3 red pears, quartered, cored, each quarter cut in half lengthwise
• 1 handful walnuts, halved or chopped

Method

1. Place 3 handfuls of roughly chopped cress in a bowl. Shake on olive oil and mix, then shake on the juice of half a lemon.
2. Take 2–3 red pears, quarter them and remove the cores. Then cut each quarter in half lengthwise. Keep 2 segments and grate them. Put the rest of the pear pieces on the salad and sprinkle the grated pear over.
3. Add 1 handful of halved or chopped walnuts over the salad.
4. Serve.