First, make the dressing. Put 2 tsp of smooth Dijon mustard in a jam jar together with 2 tbsp of cider vinegar, a little salt and black pepper and 5 tbsp of olive oil, then tighten the lid and shake it vigorously until you have a creamy dressing.
Tear 2 slices of open-textured bread, such as sourdough or ciabatta, into pieces roughly the size of a large stamp. Wash and shake dry a handful of leaves (I use oakleaf lettuce for this).
Cut 2 pears in half from stem to base, then cut each half into 3. Rub the cut edges with half a lemon to stop them discolouring. Warm a
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