Pear-chicory salad with cheese

Name: Pear-chicory salad with cheese
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 3 TABLESPOONS Sugar; 50 g Walnut kernels; 2 pistons Chicory; 50 g Rocket salad; 4 Pears; 2 TEASPOONS Lemon juice; 3 TABLESPOONS Sherry Vinegar; 1 TEASPOON Honey; 3 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 175 g Blue cheese (e.g. Saint Agur); 7-10 Tbsp Oil; 7-10 Tbsp Aluminium foil

AUTHOR
Melissa Olsen

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

3 TABLESPOONS Sugar
50 g Walnut kernels
2 pistons Chicory
50 g Rocket salad
4 Pears
2 TEASPOONS Lemon juice
3 TABLESPOONS Sherry Vinegar
1 TEASPOON Honey
3 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
175 g Blue cheese (e.g. Saint Agur)
7-10 Tbsp Oil
7-10 Tbsp Aluminium foil

Directions

1
Caramelise the sugar in a pan until golden. Add walnuts and turn in the caramel. Spread on a piece of foil lightly coated with oil and allow to set.
2
Clean and wash the chicory and rocket and drain well in a sieve. Wash and clean the pears and cut them into slices. Sprinkle with lemon juice. Coarsely chop the walnut caramel.
3
Put in a cool place for about 2 hours. Whip the cream until stiff. Gradually add the sugar. Remove the cake from the edge of the springform pan. Dust the surface evenly with cocoa. Pour the cream into a piping bag with a star-shaped spout and decorate the cake with cream tuffs.
4
Sprinkle with walnuts.