This simple and crunchy salad, utilising autumn / winter produce, makes a great side for savoury tarts and pies. It is important to find ripe but firm pears for this salad: Josephines or Packhams work well.
1/2 cup walnut pieces
1 1/2 tbsp walnut oil
1 tbsp grapeseed oil
1/2 tbsp cider vinegar
1/2 small bunch watercress
1 small celeriac
juice of 1 lemon
2 small pears
Combine the walnut pieces with 1 tbsp walnut oil. Toss in a pan over a low heat until lightly coloured (about 1-2 minutes). Set aside to cool.
Make a dressing from the remaining walnut oil, grapeseed oil and vinegar and season to taste.
Pick the tender leaves and sprigs of the watercress. Peel the celeriac and cut into matchsticks, then toss in the lemon juice; core the pears and do the same. Drain the celeriac and pears and place in a large bowl with the watercress, walnuts and dressing. Gently combine.
Serving suggestion: Eat with Neil Perry's cheddar and onion tart