Name: Rocket and Pear Salad with Parmesan and Toasted Pine Nuts Recipe
Prep time: 8 min
Cook time: 5 min
Total time: 13 min
Cuisine: European
Ingredients: 120 g rocket (arugula); 2 medium sized pears (Beurre Bosc preferred); 30 g fresh parmesan (shaved); 2 tbsp pine nuts; 1 tbsp wholegrain mustard; 1 tbsp fresh lemon juice; 2 tbsp olive oil; Fine salt to taste

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Introduction

This Rocket and Pear Salad combines peppery rocket leaves with sweet, juicy pears, sharp parmesan, and crunchy toasted pine nuts. Tossed in a tangy wholegrain mustard dressing, it’s a fresh and elegant salad perfect for a quick lunch or a light starter.

A white bowl filled with a fresh salad consisting of a bed of bright green arugula leaves as the base layer, topped with thin, curved slices of light yellow pear arranged evenly around the bowl. The pear slices are slightly translucent with a smooth texture. Scattered on top are small, light beige pine nuts adding a crunchy texture, and the entire salad is drizzled with a glossy golden brown grainy mustard dressing, giving a shiny look to the ingredients. The bowl is on a neatly folded gray cloth on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

120 g rocket (arugula)
2 medium sized pears (Beurre Bosc preferred)
30 g fresh parmesan (shaved)
2 tbsp pine nuts
1 tbsp wholegrain mustard
1 tbsp fresh lemon juice
2 tbsp olive oil
Fine salt to taste

Instructions

Step 1: Heat a small frying pan over medium heat and toast the pine nuts until they turn a light golden brown and become fragrant. Be careful not to burn them. Remove from heat and set aside to cool.
Step 2: In a medium bowl, whisk together the wholegrain mustard, fresh lemon juice, olive oil, and a pinch of fine salt until smooth to create the dressing. Set aside.
Step 3: Core and thinly slice the pears promptly to prevent them from browning. Immediately toss the pear slices in the dressing to coat them well, preserving their freshness and flavor.
Step 4: In a large bowl, add the rocket leaves, shaved parmesan, and toasted pine nuts. Add the pear slices along with any remaining dressing at the bottom of the bowl. Gently toss everything together until evenly combined, taking care not to bruise the ingredients.
Step 5: Serve the salad immediately to enjoy the fresh, crisp textures and vibrant flavors at their best.

Tips & Variations

For extra crunch, try adding some toasted walnuts or pecans in place of pine nuts.
If you prefer a sweeter dressing, add a teaspoon of honey or maple syrup to the mustard-lemon mix.
Replace Beurre Bosc pears with Anjou or Bartlett pears if unavailable; just slice thinly and coat quickly to prevent browning.

Storage

Because this salad is best enjoyed fresh, store any leftovers in an airtight container in the refrigerator for up to 1 day. To keep the leaves crisp, store the dressing separately and toss just before serving. Avoid reheating; serve cold or at room temperature.

How to Serve

A white bowl filled with fresh green arugula leaves as the base layer, topped with thin slices of light yellow pear arranged evenly around the bowl. Small beige pine nuts are scattered over the arugula, adding texture. A drizzle of mustard seed dressing, with visible mustard seeds in brown and yellow, shines on top of the pear slices and leafy greens. The bowl sits on a white marbled surface with a corner of a grey cloth napkin visible. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad in advance?

It’s best to prepare and serve this salad immediately as the rocket can wilt and the pear slices may brown if left too long. If needed, slice and dress the pears just before serving and keep the rest separate.

What can I use if I don’t have wholegrain mustard?

You can substitute wholegrain mustard with Dijon mustard or a mild yellow mustard for a slightly different flavor. Just adjust the quantity to taste.