BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: CARO HAS A BOOK: Sorry For The Dead by Nicola Upson SCREEN: CORRIE HAS A SCREEN: One To One: John and Yoko via Prime FOOD: CARO HAS A RECIPE: Radicchio Pear and Walnut Salad with Poppyseed Dressing 2 firm pears 1 small head of radicchio, leaves torn 100g marinated soft goat’s feta 100g (1 cup) walnuts, lightly toasted 1⁄2 quantity of lemon & poppy seed dressing (see below) Using a mandoline or a very sharp knife, carefully slice the pears thinly (but not paper thin). On a large platter, arrange half the radicchio, pear slices and goat’s feta. Sprinkle half the walnuts over, then drizzle with half the dressing. Repeat with the remaining ingredients and then serve straight away. Lemon and poppy seed dressing (makes about 200ml) 60ml (1⁄4 cup) lemon juice 1 garlic clove, finely minced 125 ml (1⁄2 cup) quality olive oil or any nut oil 1 tablespoon honey 1 tablespoon Dijon mustard 1 tablespoon poppy seeds Salt, to taste Place all the ingredients in a glass jar, screw the lid on and shake until well combined. The dressing will keep in the fridge for up to 4 weeks.