Pear and Walnut Salad

2 tbsp olive oil
2 tbsp balsamic vinegar
50 ml / 2 fl oz apricot liqueur
2 large ripe pears
175 gm / 6 oz walnuts, roughly chopped
assorted green salad leaves

METHOD:

In a large bowl, mix together the oil, vinegar and apricot liqueur. Peel, core and slice the pears thinly, then add to dressing and toss gently. Cover and refrigerate until required. Meanwhile, spread the walnuts on a baking sheet and bake at 180oC / 350oF / gas mark 4 for about 15 minutes or until crisp. Wash and dry the salad leaves, then tear into bite-sized pieces and add to the pears and dressing. Toss. Put into a large bowl and top with the chopped walnuts before serving.

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