Crispy Pear and Rocket Salad
Made with Perfect Italiano™ Parmesan Cheese
- 10ml water
- 1 tsp sugar
- 80ml raspberry vinaigrette
- 80 ml avocado extra virgin oil
- 2 pears, sliced
- 200g rocket
- 80g Perfect Italiano™ Parmesan, shaved
- 40g hazelnuts, lightly toasted
- salt and pepper to season taste
- Lightly caramelise sugar and water. Add vinaigrette, then oil (away from heat) and season.
- Mix the pear, rocket, parmesan and crushed hazelnuts.
- Dress, toss and serve.