Ingredients:
80 g watercress
80 g rocket
6 preserved artichokes, cut into thirds
3 pears, cut into wedges
1/3 cup olive tapenade
12 shimeji mushrooms
12 straw mushrooms, for garnishing
Chicory leaves, for garnishing
For the walnut dressing, blend:
50 g walnuts
½ cup grapeseed oil
Juice and zest of ½ orange
Honey, to taste
2 T lemon juice
¼ cup water
Cooking instructions:
Pile the watercress and rocket in the middle of each plate. Add the artichoke and pear, and drizzle over the walnut dressing. Add spoonfuls of tapenade and garnish with the mushrooms and chicory leaves.
