Shelly's Recipe

PEAR AND PARMESAN SALAD

Category: Salad

2 cups rocket salad mix
1 asian pear, sliced
2 tbsp parmesan, shaved/grated
1 tbsp champagne vinegar
1 tbsp olive oil
sea salt
fresh ground pepper

Preheat oven to 350 F. Carefully wash the rocket salad and drain.

Combine champagne vinegar, olive oil. sea salt, and ground pepper in a small tupperware and shake vigorously until well emulsified.

Line a baking sheet with parchment paper. Scoop on a teaspoon of parmesan cheese and flatten into a little wafer. Repeat until all the parmesan cheese is gone, then bake for 10 minutes (or until cheese bubbles). Remove from oven and let cool.

Toss salad in half the vinaigrette, gently, and until well coated. Add pear slices and a light drizzle of salad, and toss again. Serve on chilled plates and parmesan crisps on top.

Serves 2