Red Sensation Pear and Hazelnut Salad
Step 1: Cut the pear in half lengthways down the centre, cut away the core then slice into approx 5 millimetre thick slices. Place into a large mixing bowl.
Step 2: Remove the cos leaves from the heart of the lettuce and wash and spin dry. Repeat this process with the radicchio.
Step 3: Place these leaves into a large mixing bowl along with the rocket, basil leaves and hazelnuts.
Step 4: Place 2 tablespoons of Maggie’s Vinaigrette into the bowl and gently toss together. You only want enough dressing to coat the salad leaves, and only dress the salad at the table just before serving.