Autumn salad

Name: Autumn salad
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 400 g Cutting beans; 7-10 Tbsp Salt; 200 g rendered saddle of lamb; 2-3 TABLESPOONS Oil; 7-10 Tbsp Pepper; 3 Pears; 2 TABLESPOONS Lemon juice; 100 ml Pear juice; 3 TABLESPOONS White wine; 2 TABLESPOONS Vinegar; 6 leaves Oak leaf salad; 50 g Roquefort cheese; 40 g Almonds; 2 TABLESPOONS Cranberries (from the glass); 7-10 Tbsp Aluminium foil

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

400 g Cutting beans
7-10 Tbsp Salt
200 g rendered saddle of lamb
2-3 TABLESPOONS Oil
7-10 Tbsp Pepper
3 Pears
2 TABLESPOONS Lemon juice
100 ml Pear juice
3 TABLESPOONS White wine
2 TABLESPOONS Vinegar
6 leaves Oak leaf salad
50 g Roquefort cheese
40 g Almonds
2 TABLESPOONS Cranberries (from the glass)
7-10 Tbsp Aluminium foil

Directions

1
Clean and wash the slicing beans, cut them into bite-sized pieces. Cook in boiling salted water for 15-20 minutes, then drain. In the meantime, wash lamb and pat dry.
2
Fry for 5-7 minutes in 1-2 tablespoons of hot oil while turning. Season with salt and pepper. Then wrap in aluminium foil. In the meantime wash the pears and cut them into fine slices. Add 1 tablespoon of oil to the frying fat.
3
Steam the pears for about 1 minute. Sprinkle with lemon juice, remove pears from the stock. Briefly heat pear juice, white wine and vinegar in the pan with the roasting juices. Season with salt and pepper. Wash the lettuce leaves and pluck into small pieces.
4
Cut the cheese into fine pieces. Cut meat into slices. Arrange salad leaves, beans, meat and pear wedges carefully mixed together. Spread almonds and cranberries on top. Serve drizzled with the warm marinade.