Roasted Bean Pear And Hazelnut Salad

A different salad from vogue.

For dressing:.

Combine mustard , garlic and vinegar , whisk.

Pour oils in slowly whisking all the time to emulsify.

Whisk in cream.

Season.

For salad:.

Preheat oven to 180 degress celcius.

Halve pears and cut into thirds removing core.

Place in roasting dish in single layer and drizzle with some of the oil and red wine vinegar.

Sprinkle with sugar.

Toss beans with remaining oil and place in separate dish in single layer.

Roast beans for 20 minutes and pears for 25 minutes.

Allow to cool.

Toss all in serving bowl with hazelnuts and dressing.

dijon mustard, garlic clove, red wine vinegar, olive oil, hazelnut oil, cream, salt and pepper, pears, caster sugar, beans, hazelnuts