200gof baby arugula leavesrocket salad washed and dried
1-2big pears thinly sliced. You can use any pear variety.
20gof Parmesanshaved with a Julienne peeler or coarsely grated.
Dressing:
3tbspof extra virgin olive oil
2tspof any sweet and sticky balsamic vinegar
1/2teaspoonDijon mustard
1/2teaspoonhoneyoptional, only use if your balsamic vinegar is very sour
Salt and pepper to season
Instructions
The rocket salad
Give the arugula leaves a thorough wash in a salad spinner, ensuring they're completely dry. Transfer the dry leaves to a spacious salad bowl or serving platter, and set them aside.
The dressing
Prepare the dressing by combining olive oil, balsamic vinegar, Dijon mustard, and optionally, honey, in a small glass jar. Shake the jar vigorously to combine. Set the dressing aside for later use.
The grilled pear
Halve the pear and lay one of the cut sides flat on the chopping board. Proceed to slice the pear into thin, even slices.
Place the pear slices on a hot bbq or griddle and cook them for 30-40 seconds on each side, or until you can see the griddle lines.
If using a frying pan, heat 1 tbsp of extra virgin olive oil on high-medium heat. Place pear slices so they are all laying flat in the frying pan and cook them for one minute on each side. Make sure not to cook the pear slices for too long or they get too mushy.
Take the pear slices out and place them on a big plate to cool down completely.
Bring it all together
Shake the dressing once again and drizzle it over the salad leaves, toss gently.
Generously sprinkle shaved parmesan over the salad and arrange the grilled pears on the top.
Enjoy!
Video
Notes
Opt for baby rocket leaves if available; they offer a milder taste and are often favored by kids.
Arugula goes by several names, including rocket, rucola, rucoli, rugula, colewort, and roquette.
For those not fond of Parmesan cheese, consider goat's, feta, or blue cheese as alternatives.
Feel free to replace balsamic vinegar with lemon juice. To offset the tartness, add 1 teaspoon of honey.