This is one of my favourite salads, and oh-so-easy.

If you invest some time in making the reduced balsamic vinegar dressing, make a bigger batch and keep it in an airtight container in the fridge for a few uses.

Rocket, pear and walnut salad


  • Rocket
  • Pear, sliced thinly
  • Walnuts, toasted (see below)
  • Reduced balsamic vinegar dressing (see below)
  • Olive oil

It’s a salad, I’m not telling you quantities…


  1. Toast the walnuts in a hot non-stick frypan. If you do this quickly, you don’t need any oil. You can toss the hot walnuts straight into the salad mix, or let them cool for crunchy, tasty goodness.
  2. Layer the rocket, pear slices and walnuts in a salad bowl.
  3. Drizzle over the reduced balsamic vinegar dressing and some olive oil.
  4. Toss and serve!

Reduced balsamic vinegar dressing

There are lots of different recipes for making reduced balsamic vinegar (or glaze), and lots of yummy suggestions for extra flavours that can be added to it to enhance the flavour, e.g.

  • Garlic cloves
  • Whole peppercorns
  • Fresh rosemary
  • Cinnamon sticks
  • Orange rind

This is the recipe I used, which worked quite well, although I’m keen to try some other variations. Let me know if you have a cracker!


  • 2 cups balsamic vinegar (good quality)
  • 2 tablespoons soy sauce (gluten free)
  • 1 table spoon brown or raw sugar


  1. Combine ingredients in a small, non-reactive saucepan and bring to a simmer on the stove top.
  2. On low heat, let the mixture simmer for 30-40 minutes, stirring occasionally, ensuring it doesn’t stick or burn.
  3. After this time the mixture should be thick enough to coat the back of a spoon, and should have reduced to about half a cup.
  4. Allow to cook before using, or pouring into an airtight container to keep at room temperature, or in the fridge. If it hardens in the fridge, just put the container in some warm water to soften.
  5. Use liberally on salads and other delectable delights!