Pear and Rocket Salad

Name: Pear and Rocket Salad
Prep time: 15 min
Total time: 15 min
Yield: 6 servings
Ingredients: 75 grams (¾ cup) walnuts, broken in half; 2 large ripe pears; 1½ tablespoon butter; 1 teaspoon honey; 100 grams (4 cups) rocket leaves; 60 grams (¼ cup) parmesan shavings; salt and black pepper to taste; 2 tablespoons olive oil; 1 tablespoon balsamic vinegar; 1 teaspoon honey; ½ teaspoon Dijon mustard

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5.0

3 reviews

Excellent

Prep Time
15 mins
Total Time
15 mins
Servings
6 servings
Calories
246 kcal
Course
Salad
Cuisine
International

Pear and Rocket Salad

Damien Carter

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If you’re after a salad that’s a little out of the ordinary (and special) but still effortlessly impressive, this pear and rocket salad is the one.

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Ingredients

Servings

For the salad

75 grams (¾ cup) walnuts, broken in half or pecans
2 large ripe pears like 'Conference' pears
1½ tablespoon butter
1 teaspoon honey
100 grams (4 cups) rocket leaves or arugula
60 grams (¼ cup) parmesan shavings
salt and black pepper to taste

For the dressing

2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon honey
½ teaspoon Dijon mustard or wholegrain mustard

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Instructions

Break the walnuts in half and toast them in a dry pan, shaking occasionally, until fragrant and slightly golden. Be careful not to burn them. Set aside to cool.
Wash and dry the pears. Slice them in half lengthways, then into quarters. Remove the core, pips and stem, but keep the skin on. Thinly slice each quarter into about 0.5cm (about ¼ inch) thick slices.This thickness helps the pears hold their shape during caramelisation.
In a large frying pan, melt the butter and honey over medium-high heat until sizzling. You want the pan to be reasonably hot.
Add the pear slices to the hot honey butter in a single layer (repeat the process for any that don’t fit in the pan).
Lightly sear the pears on both sides (about 2 minutes per side) until they turn a light golden colour. It's important not to cook them until soft – you're just aiming for a little caramelisation on the outside.Remove the pears from the pan and set them aside to cool completely.
In a small bowl, whisk together the olive oil, balsamic vinegar, honey and Dijon mustard until fully combined.
Add the rocket leaves to a large bowl and drizzle the dressing over them.
Use two forks to gently mix the dressing with the rocket leaves. Keep tossing until the dressing is evenly spread and there's no extra dressing left at the bottom of the bowl.
Add the toasted walnuts, parmesan shavings and salt and pepper (to taste). Gently toss everything together with the rocket leaves.
Finally, add the cooled pear slices to the salad and mix very gently.
Save a few slices of pear to add on top of the salad and sprinkle with extra nuts or parmesan shavings if you like. Serve immediately.

Notes

This salad is best enjoyed fresh. Once you add the dressing to the rocket, the leaves will start to wilt after about an hour. Prep the walnuts, pears, cheese and dressing in advance, but combine everything just before serving.
Goats cheese
Stilton (blue cheese)
Aged, hard cheddar
Pecorino
Pecan
Toasted almonds
Pine nuts
Cashews
Add fresh herbs
Replace honey with maple syrup
Lemon juice
Balsamic glaze instead of balsamic vinegar (it's already sweet, so use less honey or leave it out)

Nutrition Information

Show Details

Calories 246kcal (12%) Carbohydrates 17g (6%) Protein 6g (12%) Fat 19g (29%) Saturated Fat 5g (25%) Polyunsaturated Fat 7g Monounsaturated Fat 6g Trans Fat 0.1g Cholesterol 14mg (5%) Sodium 194mg (8%) Potassium 221mg (6%) Fiber 4g (16%) Sugar 11g (22%) Vitamin A 584IU (12%) Vitamin C 6mg (7%) Calcium 166mg (17%) Iron 1mg (6%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 246 kcal

% Daily Value*

Calories	246kcal	12%
Carbohydrates	17g	6%
Protein	6g	12%
Fat	19g	29%
Saturated Fat	5g	25%
Polyunsaturated Fat	7g	41%
Monounsaturated Fat	6g	30%
Trans Fat	0.1g	5%
Cholesterol	14mg	5%
Sodium	194mg	8%
Potassium	221mg	5%
Fiber	4g	16%
Sugar	11g	22%
Vitamin A	584IU	12%
Vitamin C	6mg	7%
Calcium	166mg	17%
Iron	1mg	6%