Ingredients
- 60 g Spinach Watercress & Rocket
- 1 Units Pears, Ripe & Ready
- 25 g Walnuts / Mixed Nuts
- 25 g Parmigiano Reggiano
- 12 ml Olive Oil, Extra Virgin
- 8 ml Balsamic Vinegar
- 0.8 g Sainsbury's Cooking Salt
- 0.3 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.