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–+ servings
rocket leaves and sliced pears on a white plate
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Rocket and Pear Salad

Rocket and Pear Salad - peppery rocket combined with sweet pears and savoury parmesan cheese with a zingy mustard dressing.
Course Salad
Cuisine Modern Australian
Total Time 15 minutes
Servings 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*

Nutrition

Calories: 131kcal