Avocado and dessert pears discolour quickly when peeled. For this salad it is essential to mix the dressing first and sprinkle the diced pears generously with lemon juice before blending them quickly into the dressing.
1 hour 15 minutes
3 medium Avocado Pears
210 ml Cream, soured
2 teaspoons Tarragon Vinegar
Salt & Black Pepper
1 medium Lemon, juiced
1 large Pear, dessert
3 tablespoons Almonds, salted
Put the soured cream in a mixing bowl and stir in the vinegar.
Season to taste with salt, pepper, mustard and a little sugar.
Cut the avocado pears in half, remove the stones and carefully scoop out the flesh with a small silver teaspoon.
Leave a narrow inner lining of flesh on the avocado shells and set them aside.
Cut the flesh into dice and put them in a bowl.
Sprinkle with lemon juice.
Peel, core and dice the dessert pear, add to the avocado and sprinkle with the remaining lemon juice.
Chop the salted almonds roughly and set a little aside for garnishing.
Mix the remainder with the avocado and pears.
Pour over the dressing and blend thoroughly.
Pile the salad into the avocado shells and wrap each half in foil.
Chill for 1 hour.
Just before serving, unwrap the avocado shells, arrange them on small plates and garnish with the chopped almonds and chives.