2 bunches baby rocket, washed and large stems removed
1 firm Joséphine* pear, washed, cut into quarters, cored and sliced thinly
100g parmesan, shaved
40g shelled walnuts, lightly toasted
3 tbsp lemon dressing or similar light salad dressing
Sea salt and freshly ground black pepper

1. Place all dry ingredients into a large mixing bowl.
   
   
2. Add the dressing, toss, season well and serve immediately with some crusty bread.