Instructions

1. Wash the salad leaves and shake dry.
2. Cut the pears into thin, lengthways slices and toss in the lemon juice.

3. For the dressing:

4. Mix the oils with seasoning, vinegar and half the chives.
5. Arrange the salad leaves on 4 individual plates with the drained pear slices on top and scatter over the walnut halves.
6. Mix the Flora spread with the lemon zest and remaining chives and spread over the slices of French stick.
7. Arrange 2 of the croutons on top of each salad and spoon over the prepared dressing.