Green Bean & Pear Salad

_INGREDIENTS

• 200g Green beans
• 1 Pear
• 20g Macadamia nuts
• 50g Blue cheese
• ½ Lemon
• Salt & pepper

_SUBSTITUTES

Green Beans: asparagus, sugar snap peas, broccoli

Pear: apple, grapes, dried fruits

Nuts: seeds such as pumpkin or sunflower, almonds, cashews, pecans, walnuts

Cheese: Any crumbly cheese is great

_{INSTRUCTIONS:}

1. Top and tail the green beans. Fill a pot with water & bring to the boil. When the water is boiling, add the green beans. Cook for one minute, remove from the water and place into an ice-cold water bath. (Bowl filled with ice).
2. Using a knife, cut the macadamia nuts into quarters.
3. Pat the green beans dry and set aside.
4. Slice the pears into thin slices and squeeze over the lemon juice.
5. In a bowl, combine the green beans, pears, and macadamia nuts and crumble over the blue cheese. Squeeze the juice of half a lemon over the pears and green bean mixture and season with salt and pepper.
6. To make the dressing, combine the vinegar, olive oil, Dijon mustard, and honey.
7. Add the dressing to the green beans and pears and gently toss together. This salad can be made a few hours in advance.

STORAGE TIPS

To store a pear and green bean salad, keep it in an airtight container in the refrigerator. Here are some tips to keep in mind:

1. Make sure the salad is completely cool before storing it. Putting warm or hot salad in the refrigerator can create condensation that can make the vegetables and fruit soggy.
2. If you're storing the salad for more than a day, it's best to keep the dressing separate and add it just before serving. This will prevent the salad from becoming too soggy or wilted.
3. When ready to eat the salad, give it a good toss to distribute the dressing evenly. You may need to add more dressing or seasoning if it has become dry or lost its flavour.