These cos leaves make a delicious, healthy nibble. Use the best of fresh seasonal pears to really bring out the flavour. 

Recipe: Ruth Pretty Photos: Murray Lloyd

INGREDIENTS 

1 twin-pack baby cos lettuce
1 pear, halved, cored and cut into small dice
5-6 walnut halves, lightly toasted, chopped
125g cherry-sized mozzarella, drained and each ball sliced into 2 or 3 pieces (I use Clevedon Buffalo Cherry Mozzarella)
1 spring onion, white and some green finely chopped

METHOD

Remove outer leaves from cos lettuce and retain to use at a later time. Remove 16 small leaves and gently wash in cold water. Lay out onto paper towels to dry.
Combine the pear and walnuts and add just enough honey dressing (see recipe below) to coat.

Place 2 or 3 teaspoons of pear mixture into each cos leaf. Place mozzarella on top and lightly drizzle with remaining honey dressing.

Sprinkle with spring onions and arrange on a platter. Makes 16, serves 8

Honey Dressing
Put 4 tablespoons extra virgin olive oil, 1 tablespoon liquid honey, 1 tablespoon balsamic vinegar,  1 teaspoon lemon juice and ½ teaspoon salt in a small bowl and whisk to combine.

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