Crisp pear, peppery rocket and shaved Parmesan tossed with a simple Arbosana EVOO dressing.
PREP
10 mins
COOK
0 mins
SERVES
4
DIFFICULTY
Easy
Ingredients
120 g rocket
2 ripe but firm pears, thinly sliced
60 g Parmesan, shaved
¼ cup walnuts, roughly chopped
3 tbsp Arbosana Below 25° Extra Virgin Olive Oil
1 tbsp fresh lemon juice
1 tsp honey
Sea salt
Freshly cracked black pepper
Method
1. Make the dressing
Whisk together the Arbosana EVOO, lemon juice and honey. Season lightly with sea salt and freshly cracked black pepper.
2. Prepare the salad
Arrange the rocket and thinly sliced pear on a serving platter or in a large salad bowl.
3. Add the Parmesan
Scatter over the shaved Parmesan and chopped walnuts.
4. Dress
Drizzle over the Arbosana dressing just before serving and gently toss to combine.
5. Finish & serve
Finish with a little extra Arbosana EVOO, cracked black pepper and a few additional Parmesan shavings. Serve immediately.
THE OIL WE USED
Arbosana Below 25° EVOO
Delicate, fruity and buttery, our Arbosana Below 25° EVOO complements the sweetness of fresh pear and peppery rocket while adding a beautifully smooth finish.
