Pear and Rocket Salad
Method
To prepare the salad
- 1Place the rocket in a large bowl, drizzle with olive oil, and season with flake salt. Grate about two-thirds of the Parmigiano over the top and toss to combine.
- 2Drizzle with half the balsamic and toss gently again. Arrange the dressed rocket on a serving plate, tucking the pear slices naturally among the leaves.
- 3Finish with the remaining Parmigiano shavings and a final drizzle of the balsamic. Serve immediately for optimal freshness and texture.
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Ingredients
Salad
100 g fresh rocket
1 tbsp extra virgin olive oil, to taste
Flaked salt, to taste
50 g Parmigiano Reggiano, shaved
1-2 tbsp Aceto Balsamico Tradizionale di Modena Extra Vecchio
1 ripe pear thinly sliced with skin on
Shopping list for this recipe
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Slice the pear just before serving to prevent browning.
Best eaten immediately; avoid storing once dressed to preserve the rocket’s texture.










