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Rocket, Blue Cheese & Pickled Pear Salad

Course: Main Course, Salad
Keyword: Pears


  • 200 gm Fresh rocket (arugula)
  • 280 gm Vinofood Semillon Pickled Pears
  • 100 gm Blue cheese crumbled (or your favourite feta)
  • 100 gm Walnuts
  • 1 each Red onion
  • 2-4 tbsp Vinofood Balsamic Shiraz Glaze for drizzling


  • Toast walnuts in oven at 130°C for 10 - 15 minutes (check every 5 minutes so they don't burn).
  • Wash rocket and place in a large mixing bowl.
  • Drain pickled pears and add to bowl with cheese, walnuts and onion.
  • Toss through and serve on a plate or bowl. Drizzle with balsamic shiraz glaze to serve.