Rucola, pear, avocado, and pine salad

Moving to Lyon, there was a small list of products I took with me, and one of them was packages of pine nuts I had from working with Seeberger. So, with the best-before date approaching, I had to use them sooner than I expected, and this and other salads in the recipe selection happened. I love how easy it is to make this powerful salad where all of the ingredients melt together as meant for each other—something I made after returning from Saint Antoine market. 


80 g rucola or aragula, or rocket in French
40 ml mild extra virgin olive oil
zest of 1/2 organic orange, finely grated
sea salt to taste
freshly ground pepper to taste
160 g pears, sliced into thin slices (3 mm)
140 g peeled avocado, cut into slices
80 g pecorino or matured goat cheese, thin slices
50 g roasted pine nuts
Some chilli flakes, if you wish (not too much, though)


In a bowl, mix rucola, orange zest, oil, salt, and pepper. Then add pears and avocado, tossing very lightly. Place on four plates or one large plate, and sprinkle with cheese and nuts. If you are adding chilli, now is the time. Serve right away.