Pear and Pecan Salad with Champagne Vinaigrette

Ingredients for Vinaigrette

• 1 1/2 tbsp 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.