What you'll need
For the Salad
90 g rocket (Arrugola) leaves
30 g Pecorino Romano
1 pc Nashi pear
12 cherry tomatoes
100 g arrugola leaves
For the Dressing
45 ml lemon juice, fresh, approximately 1 lemon
45 ml honey
10 g Dijon mustard
Pepper from the mill
30 ml (1 oz) cider vinegar
What to do
In a bowl, combine the mustard with the lemon juice and honey. Whisk until completely dissolved.
Season with the sea salt and pepper from the mill. As the Pecorino Romano cheese is fairly salty it is wise to keep your dressing slightly bland.
Chill the dressing well until usage.
Core the Nashi pear and quarter it. Slice the individual quarters further into very thin wedges.
Clean the rocket leaves off the stem and cut the cherry tomatoes in half.
Shave the Pecorino Romano cheese with a vegetable peeler into thin wide strips.
Arrange the Nashi pear, rocket leaves and cherry tomatoes on the serving plates and drizzle with the dressing before serving.
Add the Pecorino Romano shavings just ahead of serving the salad.