Crispy Pear & Rocket Salad
Made with Perfect Italiano™ Parmesan Cheese
- 3 packham pears
- 200g rocket
- 40g hazelnuts
- 80g Perfect Italiano Parmesan
- 80ml avocado extra virgin oil
- 80ml raspberry vinaigrette
- 30g sugar
- 10ml water
- Salt & pepper to taste
- Lightly caramelise sugar and water. Add vinegar, then oil (away from heat) and season.
- Slice pear. Mix with rocket, Perfect Italiano Parmesan and lightly toasted and crushed hazelnuts.
- Dress, toss and serve.