Red wine vinaigrette
3 corella (or other) ripe pears, skin on, quartered, cored and thinly sliced
150g watercress or rocket, stems removed
1 small red onion, thinly sliced into rings
90g walnuts, preferably Californian, roasted

Red wine vinaigrette

2 cloves garlic, crushed
1/3 lemon, juice only
100ml best red wine vinegar
300ml extra virgin olive oil
Sea salt and freshly ground pepper

 Combine garlic, lemon juice and vinegar in a bowl. Whisk in olive oil, then season to taste with salt and freshly ground black pepper. Makes about 400ml.