Rocket and Roasted Pear Salad

Ingredients for Rocket and Roasted Pear Salad

• 4 firm, almost-ripe pears (Bartlett or Bosc), peeled, cored, and cut lengthwise

• 2 tablespoons sugar

• 1 tablespoon butter, melted

• 2 tablespoons pine nuts

• 45ml olive oil

• 1 tablespoon balsamic vinegar

• 1 clove garlic, minced

• Salt and pepper, to taste

• N/A pepper

• 1/2 teaspoons Dijon mustard

• 1/2 teaspoons maple syrup

• 6 cups rocket or mixed salad greens

• 2 tablespoons dried cranberries

• 30g fresh Parmigiano-Reggiano cheese

• 12 calendula blossoms

1. Preheat the oven to 204°C.

2. In a medium bowl, toss the pears, sugar, and butter. Arrange the pears in a single layer in a baking sheet. Bake, turning once, until the pears are barely tender, 10—15 minutes.

3. Dry roast the pine nuts in a skillet for 5 minutes, until toasty brown. Remove from the heat and set aside.

4. In a large salad bowl, prepare the dressing by whisking together the oil, vinegar, garlic, salt, pepper, mustard, and maple syrup. Add the rocket or salad greens and toss to coat.

5. Divide the salad onto four chilled plates. Arrange the roasted pears in a fan around the centre, and sprinkle with the cranberries, Parmesan cheese, and pine nuts. Scatter with petals from the calendula blossoms.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.