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
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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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