In a small fry pan over medium heat, toast the pine nuts for about 3–4 minutes until lightly browned.

In a medium bowl, whisk together mustard, lemon juice, and olive oil. Season with salt and set aside.

Core and slice the pears thinly and add them into the bowl with the dressing.

In a large salad bowl, mix in the rocket, pear slices, dressing, and toasted pine nuts.

Serve immediately on chilled plates and top with shaved Parmesan if desired.