Pear, Rocket and Parmesan Salad with Avocado, Parmesan and Fried Shallots
A pretty autumn salad with sweet red anjou pears
Servings: 4 people
Ingredients
- 3 cups rocket leaves, washed and dried
- 1 pear, Red Anjou or Packam, washed and thinly sliced
- 1 large ripe avocado
- 1/3 cup shaved parmesan cheese
- 1 handful fried shallots
- 1/2 lemon, juiced
Dressing
- 4 tbsp olive oil
- 2 tbsp apple cider vinegar
- 1 tsp honey
- sea salt and black pepper to taste
Instructions
- Place the pear slices in a small bowl with the lemon juice and set aside.
- Whisk all of the dressing ingredients in a large bowl, then toss in the rocket leaves to coat them in the dressing.
- Assemble the rocket leaves on a large plate, spoon the avocado on top and add the drained pears.
- Sprinkle the shaved parmesan cheese and fried shallots over the salad and serve immediately.
Notes
If your rocket leaves are looking tired, refresh them in a bowl of ice cold water for 15-30 minutes. Pat them dry with a clean tea towel, or spin them in a salad spinner.
The dressing can be made up to three days in advance and stored in a jar in the fridge. Bring to room temperature before using.
Fried shallots can be found in Asian grocers or large supermarkets.