You can also add radicchio leaves to this salad to vary it a bit if you wish.
 

Serves
4
By
6
Average: 3 (13 votes)
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Ingredients

100 g rocket
80 g (2/3 cup) toasted walnuts
1 pear
60 g (3/4 cup) shaved Parmigiano (optional)
Classic salad dressing 

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Place the rocket and walnuts in a bowl. Just before serving, quarter the pear and slice it thinly. Add the pear to the salad, along with Parmigiano (if using). Toss with classic salad dressing and serve.