Pear and Rocket Salad
If you’re after a salad that’s a little out of the ordinary (and special) but still effortlessly impressive, this pear and rocket salad is the one.
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Equipment
- 1 large frying pan
Ingredients
For the salad
- 75 grams (¾ cup) walnuts, broken in half - or pecans
- 2 large ripe pears - like 'Conference' pears
- 1½ tablespoon butter
- 1 teaspoon honey
- 100 grams (4 cups) rocket leaves - or arugula
- 60 grams (¼ cup) parmesan shavings
- salt and black pepper to taste
For the dressing
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey
- ½ teaspoon Dijon mustard - or wholegrain mustard
Instructions
- Break the walnuts in half and toast them in a dry pan, shaking occasionally, until fragrant and slightly golden. Be careful not to burn them. Set aside to cool.75 grams (¾ cup) walnuts, broken in half
- Wash and dry the pears. Slice them in half lengthways, then into quarters. Remove the core, pips and stem, but keep the skin on. Thinly slice each quarter into about 0.5cm (about ¼ inch) thick slices.This thickness helps the pears hold their shape during caramelisation.2 large ripe pears
- In a large frying pan, melt the butter and honey over medium-high heat until sizzling. You want the pan to be reasonably hot.1½ tablespoon butter, 1 teaspoon honey
- Add the pear slices to the hot honey butter in a single layer (repeat the process for any that don’t fit in the pan).
- Lightly sear the pears on both sides (about 2 minutes per side) until they turn a light golden colour. It's important not to cook them until soft – you're just aiming for a little caramelisation on the outside.Remove the pears from the pan and set them aside to cool completely.
- In a small bowl, whisk together the olive oil, balsamic vinegar, honey and Dijon mustard until fully combined.2 tablespoons olive oil, 1 tablespoon balsamic vinegar, 1 teaspoon honey, ½ teaspoon Dijon mustard
- Add the rocket leaves to a large bowl and drizzle the dressing over them.100 grams (4 cups) rocket leaves
- Use two forks to gently mix the dressing with the rocket leaves. Keep tossing until the dressing is evenly spread and there's no extra dressing left at the bottom of the bowl.
- Add the toasted walnuts, parmesan shavings and salt and pepper (to taste). Gently toss everything together with the rocket leaves.60 grams (¼ cup) parmesan shavings, salt and black pepper to taste
- Finally, add the cooled pear slices to the salad and mix very gently.
- Save a few slices of pear to add on top of the salad and sprinkle with extra nuts or parmesan shavings if you like. Serve immediately.
Notes
Important!
This salad is best enjoyed fresh. Once you add the dressing to the rocket, the leaves will start to wilt after about an hour. Prep the walnuts, pears, cheese and dressing in advance, but combine everything just before serving.Variations
Cheese alternatives:
- Goats cheese
- Stilton (blue cheese)
- Aged, hard cheddar
- Pecorino
Nut alternatives:
- Pecan
- Toasted almonds
- Pine nuts
- Cashews
Dressing alternatives:
- Add fresh herbs
- Replace honey with maple syrup
- Lemon juice
- Balsamic glaze instead of balsamic vinegar (it's already sweet, so use less honey or leave it out)
**Nutritional data disclaimer**
Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee the accuracy. We try our best to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalised advice on your dietary needs.
Nutrition
Calories: 246kcal | Carbohydrates: 17g | Protein: 6g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 14mg | Sodium: 194mg | Potassium: 221mg | Fiber: 4g | Sugar: 11g | Vitamin A: 584IU | Vitamin C: 6mg | Calcium: 166mg | Iron: 1mg
