Rocket and Pear Salad with Parmesan

Rocket and Pear Salad - peppery rocket (arugula) combined with sweet sliced pears and savoury parmesan cheese with a fast and simple lemon and mustard dressing.

This simple rocket and pear salad is super fast and elegant. It even looks classy and beautiful on the plate, but you can have it done it 15 minutes and it tastes amazing! Peppery rocket (arugula) combine with sweet pears and savoury parmesan, plus an easy mustard and lemon dressing.

Ingredients you will need for this rocket salad

• rocket (arugula)
• pears - I used Beurre Bosc
• fresh parmesan
• pine nuts
• wholegrain mustard
• fresh lemon juice
• olive oil
• fine salt

*Please see the recipe card below for exact quantities and detailed instructions

How to make rocket and pear salad

1. Toast the pine nuts in a small fry pan, then set aside.
2. 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.
3. Core and thinly slice the pears.
4. Immediately add pear slices to the bowl with the dressing and mix to coat.
5. Add rocket to a large bowl.
6. Add parmesan, pine nuts and pear slices (with remaining dressing from the bottom of the bowl) and toss lightly to combine. Serve immediately.

My top tips for making this salad

• 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. 

Other simple salad recipes you may like

Pasta Salad with Chilli, Coriander (Cilantro) and Lemon - Quick Angel Hair Pasta Salad with Chilli - a fast and easy pasta salad packed with fresh chilli, coriander (cilantro) and lemon, and finished off with parmesan cheese.

Tomato Bocconcini Herb Salad -  a fresh and colourful caprese style salad of tomatoes and cherry bocconcini with fresh basil and mint.

📖 Recipe

Rocket and Pear Salad

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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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Total Time: 15 minutes

Serving: 4 as a side

Calories: 131kcal

Author: Lee-Ann Grace

Ingredients

• 120 g rocket arugula (approx 3-4 cups firmly packed)
• 2 medium sized pears I used beurre bosc
• 30 g fresh parmesan shaved (approx ⅓ cup)
• 2 tablespoon pine nuts

Dressing

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

Instructions

• In a small fry pan, toast the pine nuts (2 tbsp) over medium heat until lightly browned and set aside.
• To make the dressing, combine wholegrain mustard (1 tbsp), lemon juice (1 tbsp), olive oil (2 tbsp) and salt to taste in a medium bowl and mix together then set aside.
• Core and thinly slice the pears (2 medium 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 (30g or ⅓ cup), reserved pine nuts and pear slices (with remaining dressing from the bottom of the bowl) and toss lightly to combine. Serve immediately.

Notes

• 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. 

*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*