Serves 6
1 bunch rocket leaves
2 whole pears - ripe
50mls virgin olive oil
20mls balsamic vinegar
Sea salt, freshly ground black pepper
6 Grated Parmesan cheese collars
200g Ornelle Shaved Parmesan Cheese
50g butter

1. Toss the rocket leaves very carefully, as the rocket bruises easily, through the olive oil and balsamic vinegar. Season.

2. Peel the pears, quarter and remove the seeds with a Melon baller. Cut the pears into thin wedges. Add to the Rocket leaves and toss. Carefully mix in Parmesan shavings.

3. Divide the salad between the Parmesan collars. Serve.

To make the collars

Wipe a non-stick pan with a thin smear of butter. Sprinkle a thin covering of Grated Parmesan cheese in a 4cm wide line across the pan. Carefully push the sides of the cheese in to tidy the edges and cook until the cheese starts to melt. Carefully turn the cheese strip over using a wide spatula and lightly cook the other side. Remove from the pan and wrap the cheese strip around a rolling pan or jar. You will need to work quickly at this point, be careful, the cheese is hot!

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