INGREDIENTS, PER PERSON
1 handful rocket leaves
1 handful radicchio leaves, torn into bite sized pieces
¼ Packham pear, thinly sliced
25g creamy blue cheese (we used Food Snob Danish Creamy Blue), crumbled into large chunks
2 tbsp Telegraph Hill Classic Balsamic Drizzle
2 tbsp candied walnuts, roughly chopped
2 tbsp flat leaf parsley leaves, to garnish
METHOD
In a large bowl, gently toss the salad leaves, pear, and cheese with the Classic Balsamic Drizzle.
Plate the salad, scatter over walnuts, and garnish with parsley. Serve immediately.
