Rocket, spinach, pear and parmesan salad

Ingredients

• 100 g wild rocket
• 80 g baby spinach
• 60 g shaved parmesan
• 1 bosc pear, thinly sliced
• 2 tablespoons extra virgin olive oil

Pear Dressing:

• 4 bosc pears, peeled and coarsely chopped
• 1 cardamom pod
• 1 star anise
• 1 cinnamon stick
• 20 g fresh ginger, peeled and coarsely grated
• 200 g caster sugar
• 250 ml white vinegar

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Preparation

• For the dressing, place ingredients in a large saucepan and cook over low heat for 20 minutes or until pears are tender and liquid becomes a glaze.
• Strain dressing through a fine sieve placed over a bowl, discarding solids. Makes about 1 cup.
• Place rocket, spinach, parmesan, pear and olive oil in a bowl. Season with salt and pepper.
• Toss salad lightly to combine and drizzle with pear dressing.
  
• Top with a fresh grinding of black pepper.

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