1 orange, ¼ cup juice and shredded rind
2 tbsp extra-virgin olive oil
salt and white pepper
2 nashi pears, thinly sliced
1 large avocado, peeled, cut into wedges
1 smoked trout, deboned and skin removed
40g snow pea tendrils
1/4 cup toasted walnuts, roughly chopped
1 Whisk orange juice, oil, salt and pepper in a jug until well combined. Add orange rind. Set aside.
2 Layer pear, avocado, trout, snow pea tendrils and walnuts on serving plates. Drizzle dressing over salads and serve.