Broad bean, pear and parmesan salad

Spectacular sweet and savoury flavours come together in this leafy salad that wont weigh you down for your afternoon swim.

Recipe «Broad bean, pear and parmesan salad» presented in category Recipes / Salads, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 1kg frozen broad beans, thawed, shelled, 2 x 150g pkts baby spinach leaves, 1 cup fresh basil leaves, 1 tsp Dijon mustard, 125ml extra-virgin olive oil , 2 tbsp white wine vinegar, 1/4 tsp caster sugar, 2 firm ripe pears , 40g shaved parmesan or vegetarian hard cheese).

Ingredients:

• 1kg frozen broad beans, thawed, shelled 
• 2 x 150g pkts baby spinach leaves 
• 1 cup fresh basil leaves 
• 1 tsp Dijon mustard 
• 125ml extra-virgin olive oil 
• 2 tbsp white wine vinegar 
• 1/4 tsp caster sugar 
• 2 firm ripe pears 
• 40g shaved parmesan or vegetarian hard cheese) 

Instructions

1. Cook the broad beans in a large saucepan of lightly salted boiling water for 3 minutes. Drain and refresh under cold running water.
2. Combine the broad beans, spinach and basil in a serving bowl.
3. Place the mustard, oil, vinegar and sugar in a screw-top jar and shake until combined. Season with salt and pepper.
4. Cut pears into quarters and core. Cut into thin slices lengthways.
5. Add the pear and parmesan to the serving bowl. Pour over the mustard mixture and gently toss until well combined. Serve.