Rocket, Pear, Parmesan and Walnut Salad with Vino Cotto dressing
A simple salad with a lovely fragrance and texture. A great accompaniment to a meat or fish dish.
2 firm buerre bosc pears, halved, core removed, thinly sliced lengthways
70g wild rocket , washed
2 tbs Apple Vino Cotto,
¼ cup walnuts, roasted
Freshly ground pepper
1 1/2 tbs light olive oil
Iltalian ciabatta or crusty bread
Olive oil spread
100g Parmigiano-Reggiano shaved
Combine the pear, rocket and roasted walnuts in a large bowl. Season with salt and pepper. Drizzle with the olive oil and Vino Cotto. Toss mixture gently to combine. Places salad in bowls and add shaves of Parmigiano-Reggiano on top.
Preheat grill. Drizzle oil on each slice of ciabatta and grill for 5 minutes or until crisp and golden. Serve immediately with the salad.