Pear and Walnut Salad with Holly Honey Vinaigrette

Crisp pear, tender greens and walnuts call for a dressing with a gentle touch. Hédène’s Holly Honey, smooth and softly woody, whisks into cider vinegar and walnut oil, then meets a few shavings of Cantal.

Serves 4 · 15 min

1. Whisk 1 tbsp of holly honey with 1 tbsp of cider vinegar, 1 tsp of Dijon mustard, salt and pepper.
2. Whisk in 3 tbsp of walnut oil or olive oil until smooth.
3. Toss 5 oz (150 g) of mixed salad greens with 2 sliced pears and a handful of walnuts.
4. Add a few shavings of Cantal or Saint-Nectaire, drizzle with the vinaigrette and serve right away.

The star of this recipe: Holly Honey, by Hédène.