Rocket, Spinach, Pear and Parmesan Salad

I never tire of a good salad and this one is so delicious that it’s hard not to like. My good friend, Nicola, from Australia sent me this recipe. She said the food at 2 Fish is amazing and that this salad was scrumptious.  This dish is loaded with vitamins and minerals.  If you like this, click on the highlighted links for more salad recipes: Milanese Green Salad, Prosciutto Wrapped Peach Salad, Asparagus Salad, Fried Zucchini Salad with Feta, Marinated Seafood Salad, Melon, Ham and Mozzarella Salad,  Fresh Fig, Gorgonzola and Prosciutto Salad,  Spinach, Raspberry and Feta Salad.

Serves 4 (as a side)
recipe adapted from 2 Fish Seafood Restaurant
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100g wild rocket
80g baby spinach
60g shaved parmesan
1 bosc pear, thinly sliced
2 tablespoons extra virgin olive oil

Pear Dressing:
4 bosc pears, peeled and coarsely chopped
1 cardamom pod
1 star anise
1 cinnamon stick
20g fresh ginger, peeled and coarsely grated
200g caster sugar
250ml white vinegar

For the dressing, place ingredients in a large saucepan and cook over low heat for 20 minutes or until pears are tender and liquid becomes a glaze. Strain dressing through a fine sieve placed over a bowl, discarding solids. Makes about 1 cup.

Place rocket, spinach, parmesan, pear and olive oil in a bowl. Season with salt and pepper. Toss salad lightly to combine and drizzle with pear dressing. Top with a fresh grinding of black pepper.

The Culinary Chase’s Note: Using different spices in the dressing adds a lovely burst of zing.  Enjoy!