Rocket salad with pear, parmesan and walnut

Difficulty: very low
Preparation time: 10 minutes
Serves: 4

This rocket salad with pear, parmesan and walnut is a simple side dish, rich in contrasting flavours that complement each other perfectly.

This original recipe is ideal for any occasion, from celebratory banquets to lunches and informal dinners.
The different components of the salad contrast each other, but when mixed together they create a harmonious taste which spans from peppery rocket to sweet and subtle pear, via the flavoursome shavings of the Grana Padano cheese and the crunchy, enveloping heart of the walnut. A refined side dish for those who like to stand out.


Balsamic vinegar to taste · 100 g Grana Padano shavings · 50 g walnuts · olive oil to taste · 2 pears · 150 g rocket · salt to taste


Wash and dry the rocket. Peel the pears and cut into medium sized pieces. Break up the walnuts coarsely, leaving a few whole for decoration.
You can prepare your salad in one large dish or make 4 individual portions; take 4 side plates (or bowls) and divide the rocket into equal quantities, then sprinkle the plates with the pieces of pear, the Grana Padano shavings and the chopped (and whole) walnuts. Provide oil, salt, lemon juice and balsamic vinegar on the table, and allow your guests to dress the salad to their own tastes.


If you wish, you can replace the Grana Padano with small pieces of Roquefort, a French cheese with a strong flavour and blue/green veins similar to the Italian gorgonzola.

Taken from Giallo Zafferano