¼ cup olive oil
2 tbsp balsamic vinegar
1 tsp caster sugar
1 bunch watercress, sprigs removed
4 pears, quartered, core removed,
2 avocados, peeled, cut into wedges
⅓ cup mint leaves
40g parmesan, shaved
1 Combine oil, vinegar, sugar, salt and pepper in a jug. Set aside. Combine watercress sprigs, pear wedges, avocado and mint leaves in a large bowl. Transfer to a platter. Add dressing just before serving. Top with shaved parmesan and serve.
Tip: Remove sprigs from watercress the day before required and store in a clip-lock bag in the refrigerator.