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Preheat the oven to 190C/375F/gas 5. Prepare the vinaigrette by mixing together the sherry vinegar, shallots and a little salt. Whisk in the oils to emulsify. Set aside. Toast the walnuts in the oven for 10 minutes or until they begin to brown. Set aside to cool. Rinse and dry the lettuce, rocket and watercress. Toss the salad leaves, pears and walnuts with the vinaigrette. Sprinkle with black pepper and serve at once. DISCLAIMER? Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
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