Ideal served with cold chicken, turkey or ham.
1 Tsp Dijon Mustard
1 Tsp Sweet Freedom Natural Sweetener (Mild) or Honey
Zest & Juice of 1 Lemon
6 Tbsp Walnut Oil
Sea Salt & Freshly Ground Black Pepper
4 Large Handfuls of Watercress
2 Large Ripe Pears
60g Walnuts or Pecans, lightly toasted & roughly chopped
60g Dried Cranberries (preferably apple sweetened)
Whisk together the mustard, Sweet Freedom, lemon juice and zest and a pinch of salt then gradually whisk in the walnut oil until the dressing emulsifies and thickens. Season with black pepper.
To serve, place the watercress in a serving bowl, core and slice the pears then nestle them amongst the watercress leaves. Scatter with the toasted nuts and cranberries and finally drizzle with some of the walnut dressing. Serve the remainder of the dressing separately.