Serves 4
Preparation time 10 minutes
250 g (8 oz) rocket
2 pears
75 g (3 oz) pepper pecorino
cheese, cut into shavings
Dressing
1 teaspoon Dijon mustard
2 tablespoons cider vinegar
2 tablespoons olive oil
salt and pepper
Make the dressing by whisking the mustard, cider
vinegar and oil. Season to taste with salt and pepper.
Put the rocket in a large salad bowl. Finely slice the
pear and add it to the rocket. Add the dressing to the
salad and toss carefully to mix.
Layer most of the shavings of the pecorino through
the rocket and pear salad, garnish with the remaining
shavings and serve.
For rocket, apple & balsamic salad, combine 250 g
(8 oz) rocket, 1 finely sliced green apple and 75 g
(3 oz) shaved pecorino cheese in a large salad bowl.
Whisk together 2 tablespoons aged balsamic vinegar
and 3 tablespoons olive oil. Add the dressing to the
salad, toss carefully to mix and serve immediately.
