Pear and grape salad with hazelnut leaves and cinnamon yoghurt dip

Name: Pear and grape salad with hazelnut leaves and cinnamon yoghurt dip
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 4 TABLESPOONS Lemon juice; 1 package Vanillin sugar; 100 ml Pear syrup; 300 g Whole milk yoghurt; 7-10 Tbsp Cinnamon; 20 g Hazelnut flakes; 150 g red and yellow grapes; 1 (approx. 250 g) Pear; 7-10 Tbsp Mint

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 4

4 TABLESPOONS Lemon juice
1 package Vanillin sugar
100 ml Pear syrup
300 g Whole milk yoghurt
7-10 Tbsp Cinnamon
20 g Hazelnut flakes
150 g red and yellow grapes
1 (approx. 250 g) Pear
7-10 Tbsp Mint

Directions

1
Mix lemon juice, vanillin sugar and pear syrup. Mix yoghurt and cinnamon. Roast the hazelnut flakes in a pan without fat until golden brown. Wash and drain the grapes, pluck them from the stalks and cut them in half.
2
Wash the pear, quarter it and cut out the core. Cut the pear into slices. Mix grapes, pear and marinade, fill into 4 dessert bowls. Spread yoghurt on top. Sprinkle with cinnamon and hazelnut leaves.
3
Decorate with mint.