Beautiful salad of wild rocket watercress with parmigianno, pear & nuts. YUM!


  • 1 bunch Watercress

  • 1 bunch Wild Rocket

  • 1 Pakham Pears, thinly sliced

  • 50g Pine Nuts, roasted

  • 100g Parmigiano Reggiano, shaved

  • 5ml Aged Balsamic Vinegar

  • 5ml Raspberry Vinegar

  • 10ml Extra Virgin Olive Oil

  • Salt

  • Pepper


  • 1.

    Trim best parts of salads Wash a dry leaves and place in a large mixing bowl, slice pears thinly add to bowl, with roasted pine nuts, and Parmigiano, dress with mixture of balsamic, raspberry vinegar and olive oil, toss and season lightly until coated.


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