½ cup walnuts, roughly chopped
100g rocket leaves
2 pears, halved lengthways, cored and thinly sliced
100g goats cheese, broken into pieces
2 tablespoons balsamic vinegar
1½ tablespoons olive oil
sea salt and black pepper, to taste
Heat walnuts in a non-stick frypan over medium heat, stirring often for 2-3 minutes until toasted. Transfer to a plate to cool. Combine rocket, pears, goats cheese and walnuts in a bowl and drizzle with olive oil and vinegar. Season with salt and pepper and toss to coat.