Rocket Arugula Pear Salad
An Original Recipe by Lorraine Elliott
Preparation time: 10 minutes
Cooking time: 5 minutes
Caramelised Walnuts
- 100g/1.5ozs walnut pieces (break up or chop up into small pieces)
- 30g/1oz caster or superfine sugar
- 2 teaspoons/10g/0.3ozs butter
For Salad
- 120g/4ozs rocket leaves
- 40ml/1.2flozs extra virgin olive oil
- 30ml/1floz balsamic glaze
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup shaved parmesan cheese
- 100g/3.5ozs pear, firm
Step 1 - Line a baking tray with parchment. Place a non stick pan on medium heat and add the sugar and butter and stir. When the butter has melted add the walnuts and stir to coat the nuts with the sugar constantly turning them and coating them. When the sugar has browned and has coated the nuts scoop the nuts onto the parchment lined tray and make sure that they are separated (just use the spatula). When they cool they'll harden up and they will last for 2-3 weeks in an airtight jar.
Step 2 -In a large salad bowl place the rocket. In a small jar measure the balsamic glaze, olive oil, salt and pepper and place lid on and shake to combine. Pour over the rocket leaves. Trim, halve and core the pear and slice the pear very thinly. Add to the salad along with the parmesan and caramelised walnuts. Toss to combine.