A light summer salad.
1 pear, finely sliced
4 handfuls rocket, washed
4 radishes, finely sliced
2 eschallots, peeled and finely sliced
45ml red wine vinegar
50ml olive oil
salt and pepper
Add the pear, rocket and eschallots to a large bowl.
In a cup add the red wine vinegar, olive oil, salt and pepper, and mix well.
Add the dressing to the salad and lightly toss.
Serve alongside pasta such as this squid ink pasta with swordfish.