Ingredients

• 200 grams rocket
• 150 grams Parmesan, shaved
• ½-¾ cup walnuts halves, toasted
• 2 pears, cored and sliced
• 2-3 tblsp oil (try walnut here)
• 1 tblsp brown sugar

Walnut Oil Vinaigrette

• 3-4 tblsp verjuice or strained lemon juice or white wine vinegar
• ¼ tsp each salt and sugar
• ½-1 tsp mild prepared mustard like Dijon
• ½ cup walnut oil

Method

1. Wash the rocket and shake off the excess water before wrapping in a clean tea towel and popping into the fridge for 30 minutes. This will make the leaves very crispy.
2. Use a peeler to shave the Parmesan cheese.
3. Heat the oil in a frying pan and quickly brown the pear slices on both sides. Sprinkle with the sugar and cook until the sugar has dissolved and the pears become glazed.
4. Arrange the rocket on a platter or in a bowl, top with Parmesan cheese, walnuts and pears and drizzle with the Walnut Oil Vinaigrette just before serving.

Walnut Oil Vinaigrette

1. Mix together the verjuice, salt, sugar and mustard and then whisk in the oil. Season with extra salt and pepper if wished.