Ingredients
- 240 g Spinach Watercress & Rocket
- 4 Units Pears, Ripe & Ready
- 100 g Walnuts / Mixed Nuts
- 100 g Parmigiano Reggiano
- 48 ml Olive Oil, Extra Virgin
- 32 ml Balsamic Vinegar
- 3.2 g Sainsbury's Cooking Salt
- 1.2 g Black Pepper
Instructions
- Toast the walnuts lightly until fragrant.
- Slice the pears thinly.
- Toss the rocket with the dressing.
- Finish with pears, walnuts and shaved parmesan.