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Maggie Beer's salad of baby beets, cauliflower, roasted walnuts & baby bocconcini with vinaigrette of fresh pear/verjuice, crème fraiche and walnut oil

Serves 4 to 6

 
12 baby beets boiled in their skins until cooked through
1 small head of cauliflower
8 to 12 baby boconcini balls
1 cup walnuts roasted at 200oC and rubbed in a tea towel whilst still hot to rid their skins
1 bunch rocket
1 bunch watercress
1 bunch chervill
2 fresh pears
½ cup verjuice
½ cup walnut oil
3 tablespoons crème fraiche
1 teaspoon Dijon mustard
1 tablespoon vino cotto
3 tablespoons evoo
Extra extra virgin olive oile for drizzling
Sea salt
Freshly ground black pepper
 
 
 
Method
Cut the cauliflower into flowerettes and blanch for 3 minutes. Allow to cool but do not refrigerate.
Season and drizzle with evoo.
Peel the beetroots, cut in half and toss in vino cotto and extra virgin olive oil.
Cut boconcini into slices and drizzle with evoo.
Wash and spin rocket and watercress. Pluck chervil.
 Peel and core pear and in a blender puree it with Dijon mustard, crème fraiche.
Add verjuice and walnut oil and season to finish.
 
Toss all ingredients with vinaigrette and serve.
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