225 g (1/2 lb) prawns (unshelled weight)
4 medium-sized, firm Conference pears
60 ml (4 tbls) olive oil
30 ml (2 tbls) tarragon vinegar
2 tsp (10 ml) tarragon mustard (preferably the granular kind)
125 g (1/4 lb) 1/2 cup curd cheese
30 ml (2 tbls) chopped tarragon (if available)
4 medium-sized, firm Conference pears
60 ml (4 tbls) olive oil
30 ml (2 tbls) tarragon vinegar
2 tsp (10 ml) tarragon mustard (preferably the granular kind)
125 g (1/4 lb) 1/2 cup curd cheese
30 ml (2 tbls) chopped tarragon (if available)
method
1. Shell and clean the prawns.
2. Quarter, peel, core and finely chop the pears.
3. Mix the oil, vinegar and mustard together to make the dressing and fold it into the pears.
4. Divide the pears between four small bowls and put a portion of the cheese in the centre of each one.
5. Arrange the prawns around the cheese and scatter the tarragon over the top.
2. Quarter, peel, core and finely chop the pears.
3. Mix the oil, vinegar and mustard together to make the dressing and fold it into the pears.
4. Divide the pears between four small bowls and put a portion of the cheese in the centre of each one.
5. Arrange the prawns around the cheese and scatter the tarragon over the top.
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