Ingredients

1 drizzle	Olive oil
13 g	Pine nuts (Main)
1	Cucumber
1	Pear (Main)
20 g	Fresh mint
30 g	Finely grated parmesan
120 g	Spinach and rocket leaves
50 g	Balsamic glaze

Directions

1. Heat a medium frying pan over a medium-high heat. Add the pine nuts and toast, tossing, until golden, 3-4 minutes.
2. While the pine nuts are toasting, thinly slice the cucumber into half-moons. Thinly slice the pear into wedges. Pick and thinly slice the mint leaves (if using).
3. In a medium bowl, combine a small drizzle of olive oil and a pinch of salt and pepper. Add the spinach & rocket mix, cucumber, pear, shaved Parmesan cheese and mint (if using). Toss to coat. TIP: Toss the salad just before serving to keep the leaves crisp.
4. Divide the spinach, rocket and pear salad between plates. Sprinkle over the toasted pine nuts and drizzle over the balsamic glaze.