Ingredients
- 120 g Spinach Watercress & Rocket
- 2 Units Pears, Ripe & Ready
- 50 g Walnuts / Mixed Nuts
- 50 g Parmigiano Reggiano
- 24 ml Olive Oil, Extra Virgin
- 16 ml Balsamic Vinegar
- 1.6 g Sainsbury's Cooking Salt
- 0.6 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.