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 in the individual plates, add the pear cubes, coarsely chopped walnuts and flakes of strong Provolone Valpadana P.D.O.
Collect 4 tablespoons of oil in a glass, add two pinches of salt, a generously grated pepper and a tablespoon of honey.
Emulsify well with the prongs of a fork and pour the seasoning on the 4 portions. Bring to the table.