Fennel and pear salad with Roquefort cheese and grilled bread

Name: Fennel and pear salad with Roquefort cheese and grilled bread
Cook time: 35 min
Total time: 35 min
Yield: 8
Ingredients: 1/2 Head light and dark oak leaf salad; 2 Fennel tubers (about 150 g each); 3 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 1 pinch Sugar; 7-10 Tbsp Pepper; 200 g Baguette bread; 4 TABLESPOONS light balsamic vinegar; 1 TEASPOON Honey; 4 TABLESPOONS Hazelnut oil; 3 firm pears; 250 g Roquefort cheese; 4 TABLESPOONS Hazelnut kernels

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 8

1/2 Head light and dark oak leaf salad
2 Fennel tubers (about 150 g each)
3 TABLESPOONS Olive oil
7-10 Tbsp Salt
1 pinch Sugar
7-10 Tbsp Pepper
200 g Baguette bread
4 TABLESPOONS light balsamic vinegar
1 TEASPOON Honey
4 TABLESPOONS Hazelnut oil
3 firm pears
250 g Roquefort cheese
4 TABLESPOONS Hazelnut kernels

Directions

1
Clean the salad, pluck off the leaves, wash and spin dry. Clean, wash and cut the fennel lengthwise into approx. 0.5 cm thick slices. Brush the grill pan with a little oil, warm it up at medium heat and line it with slices of fennel.
2
Season with salt and sugar and weigh down with a suitable pot. Grill the fennel slices one by one on both sides for about 2 minutes. Place the fennel next to each other on a plate, brush with oil and season with pepper.
3
Cut the baguette into thin slices, brush with a little oil and fry briefly in the grill pan. Mix vinegar with salt, pepper and honey well, gradually fold in hazelnut oil. Wash and quarter the pears.
4
Cut out the core housing. Cut the pears into thin slices. Crumble cheese coarsely and put it in a large bowl with fennel. Add salad leaves, mix with some dressing and season with salt and pepper.
5
Put the salad on a plate. Coarsely chop the hazelnuts and sprinkle over the salad. Add the remaining dressing and grilled slices of bread.