25 min


  1. Heat the oil in a non-stick frying pan, add the backstraps and cook on high for 3 minutes on each side or until cooked the way you like it. Remove from pan and set aside for 10 minutes.
  2. Combine the mesclun, pears, fennel and tomato in a large bowl, add the dressing and toss to combine.
  3. Serve sprinkled with cheese and nuts.

For the dressing: Combine the oil, vinegar, mustard and garlic in a jar, shake until combined.

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