Summary

Ingredients

• 3 avocado (s), ripe
• 3 pear (s), ripe
• 0.5 ½ onion (s), red
• 0.5 teaspoon ½ mustard, medium hot
• 2 tablespoon olive oil
• 1 tablespoon oil (nut oil)
• 2 tablespoon vinegar (white wine vinegar)
• 50 g pine nuts
• Parmesan
• salt and pepper
• sugar

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Instructions

1. Dice the onion very finely. Mix vinegar, salt, pepper, mustard, a pinch of sugar, 4 tablespoons of water and both oils to make a vinaigrette. Add the onions.
2. Roast the pine nuts in a pan until golden brown. Peel the avocados and pears, cut in half, stone and cut into approx. 5 mm thick wedges.
3. Carefully mix the avocado and pear slices with the vinaigrette and arrange in a fan shape on a plate. Sprinkle with pine nuts and grate fresh parmesan on top.
4. Tip: so that the carpaccio does not turn brown, simply put a core of an avocado in the middle at the end.