Insalata Pera E Noce

AUTHOR
Billie Wagner
DIFFICULTY
very easy
RATING
5 1
COOK TIME
20 mins
TOTAL TIME
20 mins

Ingredients

Servings: 4
  • 3 Toast bread slices
  • 1 Garlic clove
  • 10 TABLESPOONS Olive oil
  • 100 g streaky smoked bacon
  • 1 red onion
  • 4 Pears (e.g. Abate)
  • 1 Branch rosemary
  • 80 g Walnut kernels
  • 4 TABLESPOONS White wine vinegar
  • 7-10 Tbsp salt, pepper
  • 200 g Lamb's lettuce
  • 1 Carrot
  • 120 g Gorgonzola

Directions

  1. 1

    For the croutons, remove the crusts from the toast and cut into small pieces. Peel and chop the garlic. Heat 3 tablespoons of oil in a frying pan. Fry the bread cubes until golden brown. Fry the garlic briefly. Drain on kitchen paper.

  2. 2

    Cut the bacon into small cubes. Peel and chop the onion. Wash, halve, core and dice the pears. Wash the rosemary and shake dry. Chop nuts coarsely. Heat 2 tablespoons of oil in a frying pan. Fry the bacon until crispy.

  3. 3

    Fry the pears, nuts and rosemary briefly. Season with salt and pepper.

  4. 4

    For the dressing, mix vinegar, salt and pepper, fold in 5 tablespoons of oil. Clean, wash and dry lamb's lettuce. Peel and roughly grate the carrot. Mix salad, carrot and croutons with dressing.

  5. 5

    Mix in the pear mixture. Cut the gorgonzola into pieces and sprinkle over it.