Step 1

Break the walnuts in half and toast them in a dry pan, shaking occasionally, until fragrant and slightly golden. Be careful not to burn them. Set aside to cool.

Step 2

Wash and dry the pears. Slice them in half lengthways, then into quarters. Remove the core, pips and stem, but keep the skin on. Thinly slice each quarter into about 0.5cm (about 1/4 inch) thick slices.This thickness helps the pears hold their shape during caramelisation.

Step 3

In a large frying pan, melt the butter and honey over medium-high heat until sizzling. You want the pan to be reasonably hot.

Step 4

Add the pear slices to the hot honey butter in a single layer (repeat the process for any that don’t fit in the pan).

Step 5

Lightly sear the pears on both sides (about 2 minutes per side) until they turn a light golden colour. It's important not to cook them until soft – you're just aiming for a little caramelisation on the outside.Remove the pears from the pan and set them aside to cool completely.

Step 6

In a small bowl, whisk together the olive oil, balsamic vinegar, honey and Dijon mustard until fully combined.

Step 7

Add the rocket leaves to a large bowl and drizzle the dressing over them.

Step 8

Use two forks to gently mix the dressing with the rocket leaves. Keep tossing until the dressing is evenly spread and there's no extra dressing left at the bottom of the bowl.

Step 9

Add the toasted walnuts, parmesan shavings and salt and pepper (to taste). Gently toss everything together with the rocket leaves.

Step 10

Finally, add the cooled pear slices to the salad and mix very gently.

Step 11

Save a few slices of pear to add on top of the salad and sprinkle with extra nuts or parmesan shavings if you like. Serve immediately.