Iceberg Lettuce Salad:
1/2-1 iceberg lettuce, coarsely torn
145g hard cheese, thinly shaved
11/2 pears, preferably Doyenne du Comice, halved, cored and thinly sliced
1/2 red onion, finely sliced
2 stalks celery, sliced on an angle
9 fresh dates, stoned and sliced lengthwise into 6
65g hazelnuts, toasted and coarsely chopped
Honey Buttermilk Dressing:
1/3 cup buttermilk
2 teaspoons manuka honey, warmed gently to a runny consistency
2 teaspoons finely chopped tarragon or chervil
sea salt and freshly ground black pepper

Iceberg Lettuce Salad:
Gently toss together all the ingredients = except the hazelnuts in a large salad bowl. Dress with honey buttermilk dressing (recipe follows) and toss the salad gently again so it is coated with the dressing. Sprinkle with hazelnuts and serve immediately.

Honey Buttermilk Dressing:
Combine the buttermilk, honey and tarragon in a small bowl, and season to taste with salt and pepper. Refrigerate until required.