Corn salad with blue cheese

Name: Corn salad with blue cheese
Cook time: 20 min
Total time: 20 min
Yield: 2
Ingredients: 75 g Lamb's lettuce; 75 g Blue cheese (e.g. Roquefort cheese); 3 (approx. 150 g, from the glass) Baby Pears; 2 TABLESPOONS Pine nuts; 2 TABLESPOONS Olive oil; 2 TABLESPOONS Juice of pickled pears; 1 TABLESPOON Lemon juice; 7-10 Tbsp Salt; 7-10 Tbsp coarsely ground black pepper

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 2

75 g Lamb's lettuce
75 g Blue cheese (e.g. Roquefort cheese)
3 (approx. 150 g, from the glass) Baby Pears
2 TABLESPOONS Pine nuts
2 TABLESPOONS Olive oil
2 TABLESPOONS Juice of pickled pears
1 TABLESPOON Lemon juice
7-10 Tbsp Salt
7-10 Tbsp coarsely ground black pepper

Directions

1
Clean the salad, wash and drain. Dice cheese. Drain pears. Quarter 2 pieces, remove seeds and cut into slices. Halve the remaining pears.
2
Roast pine nuts in a pan without fat. Mix olive oil, pear and lemon juice. Season with salt and pepper. Mix lamb's lettuce, cheese and pears, add vinaigrette. Arrange the salad with 1 half of each pear on two salad plates, sprinkle with pine nuts