This is a simple and not so original salad – but I love these flavours and textures together, and the reduced balsamic is so good!  The parmesan is a great alternative for people who aren’t a fan of blue cheese, and still gives this salad a bit of tang.

ingredients

300 g fresh rocket, washed – but then who weighs salad leaves – make it 4 handfuls!
cup of shaved parmesan (use the vege peeler)
1 lemon
1 firm-ish pear
handful of pine nuts
s & p (maldon and cracked of course)
2/3 cup balsamic vinegar
1 heaped tablespoon brown sugar

method

Firstly, brown the pine nuts in a non stick pan on medium – high heat.  Continue to toss them otherwise they will burn quickly. Remove from pan.

Combine brown sugar and balsamic and pour into pan (still on medium – high heat).  It will begin bubbling and reducing straight away – it should only take 30 – 60 seconds.  Remove once mixture has turned syrupy. Don’t leave it on for too long or it will go hard when it cools down.

Slice the pear and squeeze juice of lemon over straight away to prevent discolouration. Allow to soak for a few minutes.

Layer rocket, parmesan, pear & pinenuts in a salad bowl, pour over any remaining lemon juice and season to taste.  Drizzle balsamic glaze over just before serving.