Nothing goes better with a warm salad than the sharp taste of our Grated Parmesano! With fruity tones from cranberries and pear, sweet notes from candied pecans and the tang of rocket - this salad is sure to become your next staple!
SWAP: Traditional Parmesan for our Grated Parmesano, to make this meal completely plant-based.
Ingredients
2 tbsp olive oil
2 tbsp lemon juice
1 tsp wholegrain mustard
1 cup rocket leaves
1/2 cup BioCheese Grated Parmesano, plus more for topping
1/4 cup cranberries, finely sliced
1 pear, finely sliced
Candied pecans
1 cup pecan halves
1 tbsp brown sugar
1 tsp water
1/8 tsp vanilla essence
Pinch of salt
Method
For candied pecans: combine brown sugar, water, vanilla essence and salt in a mixing bowl. Toast pecans in a pan over medium heat, for 2-3 minutes. Drizzle the mixture on top of the pecans, stirring as you do so. Stir constantly until pecans are immersed in mixture and remove. Allow to cool.
Whisk oil, lemon juice and mustard together in a small bowl. Season to taste.
Place rocket, BioCheese Parmesano, cranberries, pears and candied pecans in serving dish. Drizzle with small amount of dressing and toss to combine.
Top with additional BioCheese Grated Parmesano and drizzle remaining dressing.
Enjoy!