6 bunches watercress, about 80g per person

1 red onion

2 William pears

black pepper

1 tbsp scented honey

1 tbsp malt vinegar

2 tbsp wholegrain mustard

pinch salt

4 tbsp olive oil

Cut off and discard the thickest parts of the watercress stalks. Wash the rest in ice-cold water, drain and spin dry.

Peel and thinly slice the onion.

Peel the pear and slice into paper thin curls with a Japanese vegetable slicer or a peeler. (Be sure to do this at the last moment or the pear will discolor).

Gently toss all the ingredient together with the mustard dressing and season well with pepper.

Dressing

Whisk the honey, vinegar, salt and mustard together, then gradually whisk in the oil.

This recipe makes more than enough for the above salad, but the dressing can be stored for several weeks.