INGREDIENTS:
- 4 cups of rocket leaves
- 700g Goulburn Valley pears, drained
- 100g prosciutto
- ¼ cup pine nuts, toasted
- 250g mozzarella ball, torn
- 1 cup micro red sorrel
- ¼ cup balsamic vinegar
- ¼ cup olive oil
- Pinch of salt
- Pinch of pepper
Hold tight - we’re checking permissions before loading more content