Ingredients

• Ingredients
• 150g baby rocket leaves, washed and spun in a salad spinner to dry
• 150g baby spinach leaves, washed and spun in a salad spinner to dry,
• ?
• 1 baby fennel, sliced thinly on a mandolin slicer (reserving fennel tips)
• 1 pear, quartered, cored, thinly sliced?
• 100 grams roasted hazelnuts, chopped?
• 100 grams parmesan, shaved
For the dressing…
• ¼ cup red wine vinegar?
• ¼ cup orange juice
• ¼ cup extra virgin olive oil?
• 1 garlic clove, crushed?
• Sea salt flakes and cracked pepper

Instructions

1. Add rocket, baby spinach, fennel and pear in a large mixing bowl and stir until combined.
2. To make dressing, place all ingredients and chopped fennel tips in a in a glass jar, season and shake until well combined.
3. Add half the nuts, parmesan and most of the dressing to the salad mix and toss until the leaves are well coated. Garnish with the remaining hazelnuts and parmesan and serve with remaining dressing.