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Nashi Pear, Rocket and Pecorino Romano Salad in Honey-Lemon Vinaigrette

Recipe serves: 4

A Little Background

Nashi pears are sweet, very juicy and plumb and although not comparable to the European varieties they certainly can hold their own both in terms of taste and nutrition.
This salad combines the sweet Nashi pears with the peppery herbal flavors of rocket leaves and the salty ripened flavor of Pecorino Romano. Cheeses and Nashi pears are in a very good match, but Nashi pear is especially suited to stand up and complement bold, strong flavored cheeses – blue vein such as Stilton or Roquefort, Feta and other goat cheeses, and aged cheeses such as the Pecorino, Parmesan or Manchego.

What you'll need
For the Salad

90 g (3 oz) rocket (Arrugola) leaves
30 g ( 1oz) Pecorino Romano
1 pc Nashi or Asian pear
12 cherry tomatoes
100 g arrugola leaves

For the Dressing

45 ml (1 1/2 fl oz) lemon juice, fresh, approximately 1 lemon
45 ml (1 1/2 fl oz) honey
10 g (1/3 oz) Dijon mustard
Sea salt
Pepper from the mill
30 ml (1 oz) cider vinegar
15 ml (1/2 fl oz) Thai fish sauce

Chefspencil.com - Nashi Pear, Rocket and Pecorino Romano Salad in Honey-Lemon Vinaigrette

What to do

In a bowl, combine the mustard with the lemon juice, Thai fish sauce and honey. Whisk until completely dissolved.
Season with the sea salt and pepper from the mill. As the Pecorino Romano cheese is fairly salty it is wise to keep your dressing slightly bland.
Chill the dressing well until usage.
Core the Nashi pear and quarter it. Slice the individual quarters further into very thin wedges.
Clean the rocket leaves off the stem and cut the cherry tomatoes in half.
Shave the Pecorino Romano cheese with a vegetable peeler into thin wide strips.
Arrange the Nashi peas, rocket leaves and cherry tomatoes on the serving plates and drizzle with the dressing before serving.
Add the Pecorino Romano shavings just ahead of serving the salad.

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Recipe By Thomas Wenger
Styling By Thomas Wenger
Photography By Thomas Wenger
© Chef's Pencil 2007