28 cooked yabbies (prawns can be substituted)
½ tbsp red wine vinegar
juice of ½ lemon a
little salt and freshly ground black pepper
3 tbsp walnut oil 1 shallot finely chopped
100 g cooked baby green beans
1 cup of delicate mixed green leaves
80 g walnut halves 1 pear, just ripe
Shell, devein and clean the yabbies.
In a bowl, mix together the red wine vinegar, lemon juice, a little salt and pepper, walnut oil and shallot.
Add the green beans, mixed green leaves, walnut halves and tabbies.
Gently mix together.
Halve and core the pear and slice thinly.
Place slices of pear, forming a circle, in the centre of four medium plates.
Gently spoon the salad in the centre and serve.