I made this salad without the pears (forgot to buy them at the supermarket), and felt that it definitely lacked a sweet crunchiness to it. You can also replace the pears with ripe mangoes or strawberries.
1 box rocket, washed and dried
1 cup basil leaves, washed and dried
3-5 bell peppers, red/yellow/orange variety
2 pears, washed, seeded and sliced thinly
1 teaspoon dijon
1 tablespoon balsamic vinegar
3 tablespoons extra-virgin olive oil
salt and pepper
To make vinaigrette, put garlic, dijon and vinegar into small bowl. Slowly pour in olive oil in thin stream while whisking. Salt and pepper to taste.
Preheat oven to broil. Slice peppers and roast in the oven until skins are all blackened.
Remove, place in bowl and cover with seran wrap to cool.
When cool enough to touch, peel charred skin off pepper, then slice thinly.
Arrange salad: place rocket leaves on bottom, add basil, half the peppers and pears, then repeat. Either toss with salad dressing or pass vinaigrette around.