Our recipes have been kindly provided by some of New Zealand's most celebrated chefs.

Healthy and delicious at any time of year, a sprinkle of Trickett's Grove walnut pieces adds crunch, nutty taste and goodness to your salads.  

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Ruth Pretty's Pear, Celery and Walnut Salad with Honey Vinaigrette

(serves 6-8)


  • 2 pears (quartered, cored and thinly sliced)
  • Juice of ½ lemon
  • 95g (3/4 cup) Trickett's Grove walnuts (toasted)
  • 3 celery stalks (preferably from heart chopped)
  • 6-8 large handfuls of baby salad greens or assorted soft herb picks (chervil, Italian parsley, chives)

Honey Vinaigrette

  • 1 tsp honey
  • 30ml (2 tbsp) extra virgin olive oil
  • 30ml (2 tbsp) Trickett's Grove walnut oil
  • 15ml (1 tbsp) balsamic vinegar
  • Maldon sea salt & freshly ground pepper to taste


  • In a small bowl whisk together honey, oils, balsamic vinegar and add salt and pepper to taste.
  • Pour Honey Vinaigrette into a large salad bowl (I like to mix the vinaigrette in the salad bowl.)
  • Coat pear in lemon juice.
  • Place walnuts, celery and pears into bowl, then place salad greens and herb picks on top.
  • Toss lightly to combine salad ingredients with Honey Vinaigrette.
  • Enjoy!