INGREDIENTS:
For the salad
- thin parmesan flakes
- 100g grated parmesan (for the nest)
- fresh rocket leaves
- 1 cup ground pine nuts
- 1 cup ground walnuts
- Pomegranate (optional)
- Sundried tomato (optional)
For the honey sauce
- 1 small cup honey
- 1/4 small cup balsamic vinegar
- 1/2 small cup olive oil
- rosemary
- coarse sea salt
- pepper
Method
Firstly prepare the parmesan nest: heat a large non-stick pan and add the grated parmesan. As soon as it begins to roast on one side, remove from heat. In a salad bowl put the fried parmesan and turn upside down so that it takes the shape of the bowl. Let it cool. Wash the rocket, drain it and put it in the “nest”. Sprinkle the salad with pine nuts, walnuts and parmesan flakes. Use a jar to mix all the dressing ingredients. Pour it over the salad.