Tuesday 26 September 2017

Green leaf, Pear, Parmesan, Pine Nut Salad

Donal Skehan

240g rocket leaves

3 ripe pears, peeled, cored and sliced thinly

75g pine nuts, toasted

Good handful Parmesan shavings Dressing 3 tbsps extra virgin olive oil

1 tbsp balsamic vinegar

1 tsp honey

1 tsp Dijon mustard

Good pinch sea salt and black pepper

This salad is a last-minute assembly job because of the freshly sliced pears, but the wait is worth it. If you really want to get ahead, you can prepare the dressing and stick it in the fridge. The pears give this salad a really interesting twist and a delicious, fresh, sweet flavour. Serves six.

1 Whisk the ingredients for the dressing in a small bowl and set aside. Place the rocket in a large salad bowl and add the pear slices, pine nuts and Parmesan.

2Pour the dressing over the salad and toss until all the ingredients are evenly coated.

Serve straight away.

Irish Independent

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