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

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.