Rocket, spinach, pear and parmesan salad

4 servings
10 min
Very Easy


Number of serving: 4
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


  • 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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