Green Salad with Yellow Tomato Vinaigrette and Mushrooms

Blanch the yellow tomatoes in a pot of boiling water. Peel the tomatoes, cut in half, remove seeds and cut into cubes.

In a bowl, whisk the balsamic vinegar with the pear juice, maple syrup, ginger and oil. Stir in the tomatoes.

Wipe the oyster mushrooms with a damp paper towel and cut into strips. Rinse the lettuce, spin dry and tear into bite-sized pieces.

Rinse the herbs, shake dry, pluck leaves and reserve some for later use. Finely chop the remaining herbs and stir into the dressing.

Heat the oil in a skillet. Add the oyster mushrooms and cook until golden. Season with salt to taste.