Pear, pecan and sultana salad

Method

Place 3 pears (cored and thinly sliced), the juice of 1/2 lemon and

1 tbsp extra virgin olive oil in a large bowl and toss gently to combine. Place 80g sultanas and 4 tbsp red wine vinegar in a small saucepan and bring to the boil. Remove from heat, rest for 1 minute and then drain.

Add sultanas to pears with 100g pecans (toasted), 2 baby cos lettuce (cut into wedges) and 2 cups watercress sprigs. Combine 3 tbsp olive oil, 2 tbsp sour cream, 2 tbsp water, 1 1/2 tbsp vinegar in a small bowl and mix until smooth. Season with salt and pepper, pour over salad and toss gently. To serve, crumble 100g blue cheese over salad.