Preheat the oven to Gas Mark 5, 190°C, fan 170°C. Line a baking tray with nonstick baking paper. Form the grated Parmesan into 4 flat circles, about 10cm (4in) wide. Bake for 5-6 minutes until light brown and bubbling. Remove from the oven and let sit for a minute on the tray, then transfer to a rack using a spatula.
Peel the onions and cut into wedges. Place on a baking tray, drizzle with 1 tbsp olive oil and season. Roast for 20 minutes.
Put the remaining oil in a jar (with a lid), along with the vinegar, mustard, sugar and some seasoning; shake well.
Cut the clementines crossways into 4 slices. Scatter some rocket over each plate and top with the onions, clementines and pine nuts. Drizzle with the dressing and serve with a Parmesan wafer.
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