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1 min read

Edwards Champagne Ardenne Vinegar has a delicate flavour. A light, crisp and acidic vinegar that is just perfect for this delicious salad. Our vinegar collection encompasses both classics like red and white wine vinegars, alongside a few different flavours like raspberry or tarragon. 

Serves 4

 

Ingredients for Vinaigrette

  • 1 1/2 tbsp Edwards Champagne Vinegar
  • 1 tsp dijon mustard
  • 3 tbsp olive oil
  • sea salt and freshly ground black pepper to taste

For the Salad

  • 1/2 cup of pecans
  • 2 just ripe pears, halved, cored and thinly sliced lengthways
  • 60g of rocket leaves
  • 100g Parmigiano Reggiano cheese, shaved into thin slices with a vegetable peeler

 

Method

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.



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