Instructions: 1. Prepare the fennel, pears, grapes and oranges. Mix together in a large bowl. Toast the walnuts for 5-7 minutes in a hot oven, 200 C/400 F/gas mark 6.

2. Allow to cool, reserve a few as garnish, then mix the rest with the salad ingredients.

3. Mix the dressing together in a jar and shake well. Season to taste. Toss the dressing into the salad.

4. Separate the leaves of the lollo rosso and line a bowl. Fill with the salad and garnish with the remaining walnuts.

NOTES : This refreshing salad is made with autumnal ingredients. If you prepare it in advance, add the pears at the last minute or they will become soggy.

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