Pickled pear salad
In a large bowl, mix 1 tsp Dijon mustard and 21/2 tbsp white wine vinegar. Add 3 tbsp olive oil, 1 tsp yellow mustard seeds, 1 tbsp finely chopped tarragon and
1 thinly sliced spring onion. Season and set aside. Peel, core and thinly slice 4 Conference pears then add them to the dressing, toss well, cover and chill for up to 4 hrs until ready to serve with your cheeseboard and some warm, crusty bread. Serves 4.