Wash the rocket and dry it thoroughly. Peel the pears, cut them in half, remove the core and cut them into small cubes.

Arrange a bed of rocket on individual plates, add the diced pear, the roughly chopped walnuts and the flakes of spicy Provolone Valpadana DOP.

Collect 4 tablespoons of oil in a glass, add two pinches of salt, a generous sprinkling of pepper and a tablespoon of honey.

Emulsify well with the prongs of a fork and pour the dressing over the 4 portions. Serve.