Pear and Pecan Salad with Champagne Vinaigrette - Edwards Providore

Ingredients

• 1 1/2 tbsp Champagne Vinegar
• 1 tsp dijon mustard
• 3 tbsp olive oil
• sea salt and freshly ground black pepper to taste
• 1/2 cup of pecans
• 2 just ripe pears, halved, cored and thinly sliced lengthways
• 60g of rocket leaves
• 100g Parmigiano Reggiano cheese, shaved into thin slices with a vegetable peeler