Pear, avocado, chorizo sausage and prawn salad with mustard-seed vinaigrette
This salad makes a terrific early autumn lunch dish. The pears give it an aromatic sweetness and pleasant crunch. The avocados are rich in oil that only heightens the sublime texture of the pears.
- First, make the dressing. Mix the vinegar, honey and mustards until smooth. Vigorously whisk the oil (use olive or walnut oil) into the mixture, then add the herbs. Season to taste with salt and pepper.
- To make the salad, first halve the pears, then remove the cores and stems. Slice into thick wedges and place in a bowl with 2 teaspoons of dressing. Halve the avocado, then remove the stone and skin. Slice into similar-sized wedges and gently mix with the pear.
- Heat the grill and cook the chorizo slices until the edges are slightly crisp. Combine with the pear and avocado and gently toss, adding dressing as required. Divide the salad between 4 plates and top each with 2 prawns. Drizzle with extra dressing.