¼ cupolive oil1clove of garlic, peeled and bruised1½ tbspwhite wine vinegar2 tspwholegrain mustard2 tspwalnut oil500 gmwhite cabbage, finely shredded1beurre bosc pear, peeled, cored and cut into 1cm pieces3 cupsloosely packed watercress sprigs75 gmwalnut haves, roasted and coarsely chopped50 gmsoft young chèvre, crumbled
Heat olive oil in a frying pain, add garlic and cook over low-medium heat until golden, then remove and discard, add vinegar, mustard and walnut oil (taking care as mixture will spit) and simmer for 1 minute.
Place cabbage and pear in a bowl, pour over warm dessing and toss until well combined. Add watercress and walnuts, then season to taste with sea salt and freshly ground black pepper and toss to combine. Serve scattered with crumbled chèvre.