First Step: Prepare the balsamic dressing In a jar or small bowl, combine 1 tablespoon balsamic vinegar, 2½ tablespoons extra virgin olive oil, ½ teaspoon salt, and ½ teaspoon black pepper. Shake or whisk vigorously until the ingredients blend into a smooth, balanced dressing. For a honey lemon balsamic vinaigrette variation, whisk in 1 tablespoon lemon juice, 1 tablespoon honey, and 1 teaspoon Dijon mustard.

Second Step: Prepare the rocket leaves Rinse and dry 150g fresh rocket leaves thoroughly using a salad spinner or clean kitchen towel to remove any grit. Place the leaves in a large mixing bowl. If using pine nuts, toast 4 tablespoons in a dry pan over medium heat until golden and fragrant, then toss half into the rocket.

Third Step: Dress and toss the salad Drizzle the dressing over the rocket leaves and pine nuts, tossing gently to coat evenly without bruising the delicate greens. Use a light hand to maintain leaf texture.

Fourth Step: Add shaved Parmesan and finish Transfer the dressed rocket to a serving bowl. Using a vegetable peeler, shave 15-60g Parmesan cheese over the top evenly. Sprinkle the remaining toasted pine nuts for added crunch and visual appeal.

Final Step: Serve immediately Serve the rocket salad fresh to enjoy crisp, vibrant leaves with tangy dressing and savory cheese. This salad pairs perfectly with roasts, pastas, or as a bright side to lighter meals. For dietary adaptations, replace Parmesan with vegan alternatives or omit for low-calorie options.