Who ever said salad had to be boring? Try this summery salad with a fruity twist. Our Organic Label Balsamic Vinegar is light and zesty, balancing out the sweetness of the pear and adding that perfect punch to your salad.
If you prefer a bit of crunch in your salad, swap out the rocket for your favourite type of leaves.
125g rocket leaves
2 pears cored thinly sliced
2 tbsp pine nuts
2 tbsp Mazzetti Balsamic Vinegar of Modena
70ml cup olive oil
Lemon juice to drizzle
Shaved parmesan to serve
Salt and pepper to taste
4 oz rocket leaves
2 pears cored thinly sliced
2 tbsp pine nuts
2 tbsp Mazzetti Balsamic Vinegar of Modena
¼ cup olive oil
Lemon juice to drizzle
Shaved parmesan to serve
Salt and pepper to taste
Pour a little lemon juice over the sliced pears. Cook the pine nuts over low heat until golden in a small frying pan and set aside to cool
To make the dressing, mix the olive oil, Balsamic Vinegar, salt and pepper until combined.
In a large bowl mix together the rocket, cooked pears, pine nuts and the dressing. Top with shaved Parmesan and serve immediately
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