Rocket, Crispy Parmesan and Hazelnut Salad
Made with Perfect Italiano™ Parmesan Cheese
2-4 as a side
- ¼ cup raspberry vinegar or red wine vinegar
- ¼ cup extra virgin olive oil
- 1 teaspoon honey
- 200g rocket
- 2 pears, sliced
- 50g prosciutto, torn into pieces
- Parmesan Crisps
- ¼ cup toasted hazelnuts, chopped
- To make the dressing, combine the raspberry vinegar or red wine vinegar, olive oil and honey. Season to taste with salt and pepper.
- Place the rocket in a serving bowl with the pears and prosciutto. Add the dressing and toss gently. Top with the Parmesan Crisps and toasted hazelnuts.