Ingredients for Vinaigrette
For the Salad
1. To make the dressing, place all ingredients in a tight-lidded jar with a good pinch of salt and freshly ground pepper. Shake vigorously until blended.
2. Toast pecan nuts in a dry frying pan set over a medium heat, shaking the pan until they are lightly toasted. Cool and roughly chop.
3. Arrange the sliced pear and rocket leaves on a serving plate or divide between four serving plates. Scatter with Parmigiano Reggiano shavings and drizzle the dressing over. Scatter with the pecans to finish.