finest* shaved parmesan, pear, pecan and rocket salad with a honey-mustard dressing recipe

  • Serves 4
  • 20mins to prepare
  • 313 calories / serving
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To make the dressing, simply measure the ingredients into a tightly-lidded jar with a good pinch of salt and freshly ground black pepper. Shake vigorously, until blended.

Toast the pecan nuts in a dry frying pan set over a medium heat, shaking the pan until they turn a shade darker. Cool and roughly chop.

Divide the sliced pears and rocket leaves between four serving plates. Scatter with Parmigiano Reggiano shavings and drizzle the dressing over. Scatter with the pecans to finish.

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  • Ingredients

  • For the dressing

  • 1 1/2tbsp cider vinegar
  • 1/2tbsp Tesco Pure Clear Honey
  • 1/2tsp Tesco Wholegrain Mustard
  • 4tbsp Tesco olive oil
  • For the salad

  • 40g (1 1/2oz) pecan halves
  • 2 just-ripe pears, halved, cored and sliced
  • 60g (2oz) Just Wild rocket
  • 100g (3 1/2oz) finest* Parmigiano Reggiano cheese, shaved into thin slices with a vegetable peeler
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  • Energy 1297kj 313kcal 16%
  • Fat 25.6g 37%
  • Saturates 7g 35%
  • Sugars 10.3g 11%
  • Salt 0.8g 13%

of the reference intake
Carbohydrate 10.4g Protein 10.4g Fibre 3g


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