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

Dressing ingredients

  • Extra Virgin Olive Oil
  • Lemon to squeeze

Author of this recipe

Louise FitzRoy

Louise FitzRoy

Food 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.

Total votes: 507


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 combine the leaves, thinly slice the pear and decorate elegantly over the salad leaves.

Add shavings of parmesan and sesame seeds, then lastly (to prevent them going soggy) roughly crumble the walnuts. Drizzel with olive oil and and squeeze over lemon juice (for taste and to stop the pears browing).

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