- Step 1
Cook the broad beans in a large saucepan of lightly salted boiling water for 3 minutes. Drain and refresh under cold running water.
- Step 2
Combine the broad beans, spinach and basil in a serving bowl.
- Step 3
Place the mustard, oil, vinegar and sugar in a screw-top jar and shake until combined. Season with salt and pepper.
- Step 4
Cut pears into quarters and core. Cut into thin slices lengthways.
- Step 5
Add the pear and parmesan to the serving bowl. Pour over the mustard mixture and gently toss until well combined. Serve.
Prepare this recipe to the end of step 3 up to 1 day ahead. Store the salad in an airtight container in the fridge. Store the dressing in a jar in the fridge. To transport, place the salad and dressing in an esky. Continue from step 4 at the picnic.