Copyright John Paul Urizar
www.johnpaulurizar.com.au
Recipe sourced from Apple and Pear Australia.
Whisk together vinegar, oil, mustard, salt and pepper until fully combined.
Place the pears, trout, fennel, watercress and chives in a large serving bowl.
Pour over the dressing, toss lightly and serve.
This recipe is best made just prior toserving. If this is inconvenient, drizzle a little lemon juice over the sliced pears and fennel to stop browning and maintain colour.
Makes 6 servings
| Prep Time: | 15 mins |
| Cooking Time: | nil |
| Ready in: | 15 mins |
Suitable for: |
|
| Dinner, Entree, Lunch, Salad | |
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| Nutritional Information - Per Serve | |
| Kj | 834 kj |
| Calories | 199 kcal |
| Fat | 12.1 g |
| Saturated Fat | 1.9 g |
| Total Carbohydrate | 8.4 g |
| Total Protein | 13.4 g |
| Fibre | 2.6 g |
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