Categories: Salad

Ingredients

• 2 Beurré Bosc pears, cored, thinly sliced
• lemon juice, to drizzle
• 2 tablespoons pine nuts
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• salt and pepper
• 125g baby rocket leaves
• 1/4 cup shaved parmesan, to serve

Directions

1. Drizzle the pears with a little lemon juice. Place pine nuts in a small frying pan over low heat and cook for 1-2 minutes or until golden. Set aside to cool slightly.
2. To make the dressing, combine the olive oil and vinegar. Season with salt and cracked black pepper and whisk until well combined.
3. To serve, combine the rocket, pear, pine nuts and dressing in a large bowl and gently toss to combine. Transfer to a serving bowl and top with shaved parmesan.

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