Ensalada de Rúcula y Pera

Ingredientes

• 3 cups (80 gms) rocket leaves
• 2 medium fresh pears, on the firm side
• 1 tablespoon lemon juice
• 1 cup (80 gms) shaved parmesan
• 1/2 cup (75 gms) pepitas
• 2 tablespoons balsamic glaze
• 2 tablespoons extra virgin olive oil

Preparación

1. 1

   Wash, dry and roughly chop the rocket leaves and pop them into a salad bowl.

2. 2

   Heat up a frying pan and dry roast the pepitas, shaking the frypan frequently until they are lightly toasted. Watch them carefully and remove from the heat and dip out into a heat proof bowl as soon as they are done.

3. 3

   Slice the stem off the pear. Quarter, core and slice it into long thin wedges. Put the wedges into a bowl, add the lemon juice and toss until coated.

4. 4

   Scatter the pear wedges over the rocket leaves. Sprinkle with shaved parmesan and toasted pepitas. Drizzle with olive oil and balsamic glaze and you're done!