WILD ROCKET SALAD WITH SEARED PEARS, CRISPY BACON & TOASTED WALNUTS

Halve and core the pears then slice into wedges, sauté in butter until just seared and golden on each side, add a drizzle of maple syrup and allow to caramelise for 3 minutes then set aside to cool.

Cook the bacon until crispy and roughly chop.

In a jar combine the olive oil, vinegar, mustard and maple syrup, shake together and season to taste.

Arrange the Wild Rocket on a large platter and top with the seared pears, crispy bacon and walnuts then drizzle over the dressing and scatter over parmesan.

WILD ROCKET

Peppery, nutty and full of flavour. Try tossing this zingy leaf through your favourite salad, add to a pizza or mix through pasta to amp up the taste.

• wb_sunny Available All Year Round
• grass Gisborne
• auto_awesome Washed & Ready To Eat
• check Source of Vitamin A

• 1 bag LeaderBrand Wild Rocket
• 2 pears
• 25 gms butter
• 1 tablespoon maple syrup
• 4 bacon rashers
• ½ cup walnut halves, toasted
• ¼ cup olive oil
• 2 tablespoons apple cider vinegar or similar
• 1 tablespoon whole grain mustard
• 1 tablespoon maple syrup
• Salt & pepper to taste
• Shaved parmesan