Easy BioCheese Parmesano and Pecan Salad
Nothing goes better with a warm salad than the sharp taste of our Grated Parmesano! With fruity tones from cranberries and pear, sweet notes from candied pecans and the tang of rocket - this salad is sure to become your next staple!
SWAP: Traditional Parmesan for our Grated Parmesano, to make this meal completely plant-based.
Ingredients
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp wholegrain mustard
- 1 cup rocket leaves
- 1/2 cup BioCheese Grated Parmesano, plus more for topping
- 1/4 cup cranberries, finely sliced
- 1 pear, finely sliced
Candied pecans
- 1 cup pecan halves
- 1 tbsp brown sugar
- 1 tsp water
- 1/8 tsp vanilla essence
- Pinch of salt
Method
- For candied pecans: combine brown sugar, water, vanilla essence and salt in a mixing bowl. Toast pecans in a pan over medium heat, for 2-3 minutes. Drizzle the mixture on top of the pecans, stirring as you do so. Stir constantly until pecans are immersed in mixture and remove. Allow to cool.
- Whisk oil, lemon juice and mustard together in a small bowl. Season to taste.
- Place rocket, BioCheese Parmesano, cranberries, pears and candied pecans in serving dish. Drizzle with small amount of dressing and toss to combine.
- Top with additional BioCheese Grated Parmesano and drizzle remaining dressing.
Enjoy!