https://www.cityline.tv/video/pear-and-walnut-salad-with-soursop-peppercorn-dressing/
The exotic flavour of this subtle-spiced peppercorn dressing with creamy and mellow honeyed flavor will become a staple for salads in your home.
Makes 2 cups (500 mL)
Soursop Peppercorn Dressing
1 cup (250 mL) mayonnaise
3/4 cup (190 mL) Rubicon soursop juice
1 Tbsp (15 mL) condensed milk
1 garlic clove, minced
1 shallot, diced
1/4 cup (60 mL) extra virgin olive oil
1 tsp (5 mL) tri-color peppercorns, coarsely grounded
Salt to taste
1. In a small bowl, add mayonnaise, whisk in juice and milk.
2. Add garlic, shallot, mix. Add oil gradually while whisking. Add peppercorns, and salt
to taste.
3. Store in a sterilized jar in your refrigerator for up to 2 weeks.
Ingredients
3 Bosc pears, halved, cored,
and sliced 1/8 inch (3 mm) thick
Juice of 1 lemon
2 Belgian endive, cored,
and cut lengthwise into narrow strips
1 red Belgian endive, cored,
and cut lengthwise into narrow strips
½ cup (125 mL) walnut halves, toasted
Parsley or edible flowers as garnish
1. In a large bowl, add pear slices with lemon juice and toss. Add endive, drizzle
with 1/3 cup of the dressing and toss to coat evenly.
2. Top with walnuts, garnish with parsley or edible flowers.
