Name: Broad bean, pear and parmesan salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1
Ingredients: 1kg frozen broad beans, thawed, shelled; 2 x 150g pkts baby spinach leaves; 250.00 ml fresh basil leaves; 5.90 gm Dijon mustard; 125ml (1/2 cup) extra-virgin olive oil; 40.00 ml white wine vinegar; 1.25 gm caster sugar; 2 firm ripe pears (such as beurre bosc or corella); 40g (1/2 cup) shaved parmesan or vegetarian hard cheese)

Broad bean, pear and parmesan salad

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Prep Time:
20 minutes

Cook Time:
10 minutes

Total Time:
30 minutes

Light and refreshing salad with a perfect balance of sweet and savory flavors, perfect for a post-swim snack.

Ingredients:

1kg frozen broad beans, thawed, shelled
2 x 150g pkts baby spinach leaves
250.00 ml fresh basil leaves
5.90 gm Dijon mustard
125ml (1/2 cup) extra-virgin olive oil
40.00 ml white wine vinegar
1.25 gm caster sugar
2 firm ripe pears (such as beurre bosc or corella)
40g (1/2 cup) shaved parmesan or vegetarian hard cheese)

Instructions:

Blanch broad beans in a large pot of lightly salted boiling water for 3 minutes. Then, drain and rinse with cold water.
In a serving bowl, toss together the broad beans, spinach, and basil.
Combine mustard, oil, vinegar, and sugar in a jar with a screw-top lid. Shake vigorously until well mixed. Season with salt and pepper to taste.
Quarter the pears, remove the cores, and slice them thinly lengthwise.
Combine the pear and Parmesan in a serving bowl. Drizzle the mustard mixture over them and toss gently until everything is well mixed. Serve and enjoy.

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