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.
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