Staying in line with the ‘new year, new you’ resolutions, here’s another delicious salad for you to add to your weekly dinners at home!
2 Beurre Bosc pears, cored, thinly sliced
Lemon juice, to drizzle
2 tablespoons pine nuts
1/4 cup olive oil
2 tablespoons Coles Balsamic Vinegar
Salt and pepper
125g baby rocket leaves
1/4 cup shaved parmesan, to serve
Drizzle the pears with a little lemon juice. Place pine nuts in a small frying pan over low heat and cook for 1-2 minutes or until golden. Set aside to cool slightly.
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To make the dressing, combine the olive oil and vinegar. Season with salt and cracked black pepper and whisk until well combined. To serve, combine the rocket, pear, pine nuts and dressing in a large bowl and gently toss to combine. Transfer to a serving bowl and top with shaved parmesan.