2 red-skinned seasonal pear, such as Red Sensation or red D'anjou pears
50 g rocket
10 pecans, toasted and snapped in half
50 g dolcelatte, crumbled
1 tbsp red wine vinegar
¼ tsp Dijon mustard
2 walnut bread slices, toasted to serve
- Toss the pear and rocket together and divide between 2 plates. Top with the pecans and pieces of dolcelatte. Whisk the vinegar with the Dijon then whisk in 2 tbsp olive oil and season. Dress the salad and serve the walnut bread on the side.