This is a delicious side salad or build a meal by adding your choice of protein. I love the combination of poached pears with the spicy rocket, crunchy hazelnuts and salty parmesan. It’s a flavour match made in heaven.
Serves: 2
GF, V
=R1=
Servings
Prep time
Cook time
Recipe
Ingredients
- 2 cooking pears
- 125mL red wine
- ½ cup hazelnuts
- 120g rocket
- 50g parmesan
- Dijon Dressing
- 60mL olive oil
- 20mL red-wine vinegar
- 1 tsp Dijon mustard
- Pinch sea salt
Method
- Peel the pears, remove the core and cut into quarters. Place them in a small pot and add the red wine. Cover and simmer for 5–7 mins or until they are just starting to soften.
- Meanwhile toast the hazelnuts under a low grill, tossing regularly until they are just golden brown and the skins fall away. Place them in a tea towel and rub to loosen the black skins from them. Set aside to cool.
- Place the rocket into a serving bowl.
- Once the pears are cooked, remove from the pot and allow to cool fully. Slice and arrange on the rocket with the hazelnuts and parmesan.
- To make the dressing, mix all the ingredients together in a small jar until well combined.
- Dress the salad immediately before serving.
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