3 firm pears, peeled, cored
2 ripe fresh figs
3 large oranges
1 inch (2.5 cm) piece fresh root ginger
1 tbsp green peppercorns,
drained
3 tbsps white wine vinegar
2 tbsps caster sugar Dressing:
4 tbsps olive oil
2 tbsp lemon juice
pinch dry mustard
large pinch ground cinnamon
large pinch ground coriander
2 ripe fresh figs
3 large oranges
1 inch (2.5 cm) piece fresh root ginger
1 tbsp green peppercorns,
drained
3 tbsps white wine vinegar
2 tbsps caster sugar Dressing:
4 tbsps olive oil
2 tbsp lemon juice
pinch dry mustard
large pinch ground cinnamon
large pinch ground coriander
method
1. Slice pears and figs into a bowl. Thinly pare the rind from oranges and set aside. Remove pith and divide oranges into segments. Add to the fruit.
2. Peel and finely grate the ginger and add with the peppercorns.
3. Cut the orange rind into thin strips. Place in a pan with the vinegar and sugar. Heat gently until sugar is dissolved.
4. Bring to the boil and simmer for 5 minutes. Remove the rind and drain. Whisk the dressing ingredients together with plenty of freshly ground black pepper until well blended.
5. Toss through the salad and garnish with the orange rind.
2. Peel and finely grate the ginger and add with the peppercorns.
3. Cut the orange rind into thin strips. Place in a pan with the vinegar and sugar. Heat gently until sugar is dissolved.
4. Bring to the boil and simmer for 5 minutes. Remove the rind and drain. Whisk the dressing ingredients together with plenty of freshly ground black pepper until well blended.
5. Toss through the salad and garnish with the orange rind.
serving amount
serves 4 - 6
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