Sort the lamb's lettuce, wash thoroughly several times and drain. Remove the root lugs. Drain the beetroot, quarter the slices
Wash and halve the pear and cut out the core. Cut the pear into narrow slices. Cut the blue cheese into small cubes
Arrange the prepared salad ingredients on 4 plates. Season vinegar with salt, pepper and sugar. Beat the oil with a whisk. Spread the marinade over the salad and serve immediately. Goes well with farmhouse bread
Drink: dry red wine
Tip: Depending on your taste, you can choose between mild aromatic (e.g. Bavaria blu, Castello blu or Cambozola) or spicy-piquant noble-mushroom cheeses (e.g. Roquefort, Gorgonzola picante or Danablu)