For a sophisticated start to a meal, try this simple salad of honey-rich pairs, fresh Parmesan and aromatic rocket leaves, paired with the honey, hazelnut aromas in our Viognier!
3 ripe pears (Williams or Packhams)
2 tsp lemon juice
3 tbsp hazelnut oil
4 oz rocket (arugula) leaves
3 oz piece of Parmesan cheese
ground black pepper
Peel and core the pears and slice thickly. Moisten with lemon juice to keep the flesh white.
Combine the hazelnut oil with the pears. Add the rocket leaves and toss.
Turn the salad out on to small plates to serve and top with thin shavings of Parmesan cheese. Season with pepper and serve immediately.
2009 Viognier – John Simpson’s Vineyard Barrel Select