• Rocket and spinach leaves
  • Raw walnuts (roughly crumbled)
  • Pear (sliced)
  • Parmesan (shavings)

Dressing ingredients

  • Extra Virgin Olive Oil

Author of this recipe

Louise FitzRoy

Louise FitzRoy

Salad blogger / food writer

I love everything there is to love about cooking. The fresh ingredients, the tantalising smells and the creativeness of concocting a dish using food you’ve never heard of before. Besides yoga,... Read more

So refreshingly delicious and easy to make, this salad will be your staple at every dinner party! The bitterness of the rocket blended with baby spinach combined with the nuttiness of the walnuts and sweetness of the pear, along with the sharpness of the parmesan cheese invites every tastebud to the table.


The best thing about this salad, is that you can use as much or as little of each ingredient as you like. Rinse a bunch of rocket and baby spinach leaves. Pat dry and then place in salad bowl. Thinly slice pear and decorate elegantly over the salad leaves. Roughly crumble raw walnuts and sprinkle over. Add shavings of parmesan at the end. Just before serving, add olive oil to taste.

Tips from the author

This is a salad for 4 people to share. Entree or side.