Summary

Ingredients

• 2 small chicory
• 6 leaves radicchio
• 1 pear (s)
• some butter
• 1 ½ teaspoon agave syrup or honey
• 12 walnut halves, roasted, roughly chopped
• a few stalks chives for garnish

For the thalers:

• 45 grams Roquefort
• 45 g butter, soft
• some flour
• 1 egg (s)
• some panko
• Oil for frying

For the dressing:

• 2 tablespoon balsamic vinegar
• 0.5 teaspoon ½ mustard, milder
• 0.5 teaspoon ½ agave syrup
• salt and pepper
• 3 tablespoon walnut oil

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Instructions

1. Mash the Roquefort and butter with a fork and mix, season with pepper and chill in the refrigerator for about half an hour. Then shape four small thalers out of the mixture, turn in the flour, egg and panko, chill again for half an hour.
2. Loosen the chicory and radicchio leaves, wash and spin dry. Halve or third the chicory leaves lengthways, depending on their size, and cut the radicchio into strips.
3. For the dressing, mix balsamic vinegar, mustard, agave syrup, salt and pepper, fold in the oil, mix with the salad, season to taste.
4. Wash the pear, if necessary peel, cut eighths, remove the core. Fry in the heated butter over a mild heat, drizzled with agave syrup, season with pepper.
5. Fry the Roqueforttaler in oil until golden brown, briefly degrease on kitchen paper.
6. Serve the salad in portions, each with two pear wedges, a Roquefort thaler and walnuts, garnish with chives and serve immediately.