Grape Squeeze

Dressing:

1 tablespoon cold pressed extra virgin olive oil
1 large clove of garlic, peeled, crushed, and minced
Juice of half a lemon
1/2 tablespoon of liquid honey
1/8 teaspoon salt
fresh ground pepper to taste

Whisk these ingredients together the day before the dressing is required and refrigerate it until needed.

Salad:

1 cup torn red leaf lettuce
1 cup baby spinach leaves
1 large ripe Bartlett pear
6 jumbo prawns, peeled and deveined with the tails on
1/8 cup chopped pecans
Parmesan cheese (about one ounce)

1. Place the pecans into a baking dish and toast them in the oven at 350F for about five minutes until darker brown and fragrant. Set aside.
2. Brush the prawns lightly with the salad dressing and place them on a hot grill. Cook them until they are just pink, turning once, approximately one minute per side. Set them aside and keep them warm.
3. Core the pear and slice it lengthwise into eight slices.
4. Toss the lettuce and spinach leaves with half of the dressing. Divide this between two plates. Lay four pear slices onto each plate of lettuce. Place three warm prawns per plate on top of the pear slices.
5. Drizzle the remaining dressing evenly over the prawns on both plates.
6. Divide the toasted pecans and sprinkle them evenly over both plates. Slice the parmesan into thin wedges or curls. Place two to three curls per plate.

Serve with Quails Gate Chardonnay and enjoy!

This recipe serves two people and can be doubled or tripled (etc) to serve larger groups.