Autumn Salad with Fried Pumpkin, Caramelized Pear, Blue Cheese and Walnuts

by Editorial Staff

Summary

Prep Time 35 mins
Total Time 35 mins
Course Salad
Cuisine European
Servings (Default: 4)

Ingredients

  • 4 port. Salad (e.g. lamb`s lettuce, oak leaf, frisee or lollo)
  • 1 pear (s), ripe
  • 1 teaspoon sugar
  • 150 g pumpkin (se), Hokaido (with edible peel)
  • 1 tablespoon butter
  • nutmeg
  • 10 walnuts
  • 300 g blue cheese (Roquefort, Stilton or Goronzola)
  • 3 tablespoon vinegar, (white wine vinegar)
  • 7 tablespoon oil, (grape seed oil)
  • 1 tablespoon pumpkin seed oil
  • salt and pepper
  • sugar
Autumn Salad with Fried Pumpkin, Caramelized Pear, Blue Cheese and Walnuts
Autumn Salad with Fried Pumpkin, Caramelized Pear, Blue Cheese and Walnuts

Instructions

  1. Wash and clean the lettuce.
  2. Peel and quarter the pear, remove the core and cut diagonally into diamonds. Caramelize the sugar in a pan and briefly toss the pear in it.
  3. Cut the pumpkin with the skin into pieces or wedges. Fry or cook them briefly in a pan with butter. Season with salt, nutmeg and pepper.
  4. Roughly chop walnuts and toast them in a pan without oil.
  5. In a bowl, whisk the vinegar and spices together with a whisk. Slowly add both types of oil.
  6. Serving:
  7. Arrange the salad on a plate and marinate with the dressing.
  8. Chop up the cheese and spread on top with the pear, pumpkin and nuts.
  9. Good Appetite!

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