Bunch of rocket leaves
1-2 pears (sliced)
parmesan cheese (enough for grating over at the end)
1/3 cup olive oil
2 1/2 tbs fresh lemon juice
1 tsp caster sugar
1 tsp Dijon mustard
Wash and dry the leaves. Combine the rocket leaves and pear in a salad bowl and grate over parmesan. To make the dressing, combine all ingredients in a small screw top jar and shake until well combined. Pour dressing over salad and toss. Serve immediately.
Where possible, try using organic ingredients to ensure complete chemical free Rocket and Pear Salad with a Lemon Vinegarette Dressing.
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