Perensalade met vijgenblad-vinaigrette

• 1 Dutch pear, cut into pieces
• 100 g romaine lettuce
• 1 handful of roasted walnuts
• 2 tbsp Fig Leaf Oil
• 1 tbsp Magnolia Vinegar
• Salt and pepper
• Edible flowers from the landscape

Preparation:

• Mix pear, lettuce, and walnuts.
• Make a vinaigrette from fig leaf oil, magnolia vinegar, salt, and pepper.
• Mix into the salad and finish with edible flowers.