200 g baby rocket leaves
½ cup walnuts, toasted, roughly chopped
1 pear, cored, halved, thinly sliced
40 g Parmigiano-Reggiano, shaved
2 Tbsp balsamic vinegar
½ cup extra virgin olive oil
Sea-salt flakes and freshly ground black pepper, to season
- Combine rocket, walnut, pear and Parmigiano-Reggiano in a large bowl.
- Put vinegar and oil in a jar and secure lid. Shake well to combine. Drizzle over salad and season. Toss to combine, then serve.