o Juice of 1 lemon o 4 ripe pears, cored and sliced o 4 sticks celery, thinly sliced o 3 carrots, grated o 125 g / 4 1/2 oz walnuts, coarsely chopped o 150 g / 5 1/2 oz raisins o 1 T fresh mint leaves, roughly chopped For the dressing: o 2 T red wine vinegar o 1 t Dijon mustard o 4 T walnut oil o 1 T vegetable oil o Salt and black pepper
Combine the lemon juice with 120 ml / 4 oz water in a large bowl. Add the pears and toss until they are coated. Leave for 10 minutes then drain.
Make the dressing: put all the ingredients in a screw-top jar and shake vigorously until they are thoroughly blended. Set aside.
Put the celery, carrots, walnuts and raisins into a serving bowl. Add the pears and fresh mint. Pour the dressing over the salad and serve.