This salad goes great with just about any meat you choose to serve over the holidays. Easy to prepare, healthy - and sure to please the most discriminating palate…

Cider walnut dressing:
2 tablespoons cider vinegar
4 tablespoons walnut oil
2 tablespoon olive oil
1 tablespoon Dijon-style mustard
Salt and freshly ground black pepper to taste

Salad:
1 radicchio, trimmed and cut into strips
1 endive, trimmed and cut into strips
1 bunch watercress
Few baby beetroot or red silverbeet leaves (optional)
2 firm ripe pears, peeled
1/4 cup walnut halves
Salt and freshly ground pepper, to taste

In a large bowl, whisk together the cider vinegar, walnut and olive oils and mustard. Season with salt and pepper to taste and set aside.

Wash and dry the radicchio and endive and remove the outer leaves and cut into strips. Wash and dry the watercress and remove any tough stems. Peel, core and slice the pears.

Toss the radicchio, endive, watercress and pears with the cider dressing. In a small frying pan, toast the walnut halves over a high heat for a minute. Divide the salad among 4-6 chilled salad plates. Top each with walnut halves before serving.