Ingredients
- 180 g Spinach Watercress & Rocket
- 3 Units Pears, Ripe & Ready
- 75 g Walnuts / Mixed Nuts
- 75 g Parmigiano Reggiano
- 36 ml Olive Oil, Extra Virgin
- 24 ml Balsamic Vinegar
- 2.4 g Sainsbury's Cooking Salt
- 0.9 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.