Pecan Parmesan Rocket Pear Salad
How to make the best Pear and Rocket Salad. Our easy healthy vegetarian recipe features pecans, parmesan, fennel and honey mustard dressing.
- 1 Fennel Bulb trimmed
- 1 Ripe Pear
- 150 g Rocket Leaves
- 1 tbsp Grainy Mustard
- 1 tbsp Dijon Mustard
- 1 tbsp Honey
- 1 tbsp Lemon Juice
- 4 tbsp Olive Oil
- Kosher Salt & Pepper
- 1/4 cup Parmesan Cheese
- 1/2 cup Toasted or Roasted Pecans chopped
- 1 tbsp Dill chopped
Cut the fennel info very thin slices, using a mandolin or sharp French knife. Plunge the fennel slices into a bowl of iced water and leave for 15-20 minutes to crips up the leaves.
For the vinaigrette, combine the mustards, honey, lemon juice, olive oil, salt and pepper in a mixing bowl and stir with a whisk until combined. Set aside.
Drain the fennel, pat dry with a tea towel and put into a large bowl. Quarter, core and thinly slice the pear, then add to the bowl with the rocket and chopped pecans. Drizzle vinaigrette, toss to combine, then pile salad on individual plates. Sprinkle with parmesan cheese and dill. Serve immediately.
Calories: 190kcal | Carbohydrates: 12.6g | Protein: 4.2g | Fat: 15.2g | Saturated Fat: 2.4g | Cholesterol: 3mg | Sodium: 73mg | Potassium: 348mg | Fiber: 3.4g | Sugar: 6.1g | Calcium: 135mg | Iron: 1mg