Rocket and Pear Salad

Name: Rocket and Pear Salad
Total time: 15 min
Yield: 4 as a side
Ingredients: 120 g rocket; 2 medium sized pears; 30 g fresh parmesan; 2 tablespoon pine nuts; 1 tablespoon wholegrain mustard; 1 tablespoon fresh lemon juice; 2 tablespoon olive oil; fine salt to taste

User Reviews

5.0

9 reviews

Excellent

Total Time
15 mins
Servings
4 as a side
Calories
131 kcal
Course
Salad
Cuisine
Australian

Rocket and Pear Salad

Zara Shaw

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Rocket and Pear Salad - peppery rocket combined with sweet pears and savoury parmesan cheese with a zingy mustard dressing.

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Ingredients

Servings

120 g rocket arugula
2 medium sized pears I used beurre bosc
30 g fresh parmesan shaved
2 tablespoon pine nuts

Dressing

1 tablespoon wholegrain mustard
1 tablespoon fresh lemon juice
2 tablespoon olive oil
fine salt to taste

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Instructions

In a small fry pan, toast the pine nuts over medium heat until lightly browned and set aside.
To make the dressing, combine wholegrain mustard, lemon juice, olive oil and salt to taste in a medium bowl and mix together then set aside.
Core and thinly slice the pears, then immediately add pear slices to the bowl with the dressing and mix to coat to avoid browning.
Add rocket to a large bowl, then add parmesan, reserved pine nuts and pear slices (with remaining dressing from the bottom of the bowl) and toss lightly to combine. Serve immediately.

Notes

*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*
I use a vegetable peeler to shave the fresh parmesan.
You could substitute walnuts for the pine nuts if you prefer.
This salad is best made and served straight away.