Fruity Autumn Salad with Lamb and Roquefort

Summary

Ingredients

• 400 g beans, reen
• Salt and pepper, black, from the mill
• 200 g lamb, loosened back
• 2 tablespoons oil
• 3 pear (s)
• 2 tablespoon lemon juice
• 100 ml pear juice
• 3 tablespoon white wine
• 2 tablespoon vinegar (white wine)
• 6 leaves oak leaf lettuce
• 50 g cheese (Roquefort)
• 40 g almond (s)
• 2 tablespoon cranberries, from the glass

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Instructions

1. Cut the beans into pieces and cook in boiling salted water for 15-20 minutes. Drain. Fry the lamb in 1-2 tablespoons of oil, turning for 5-7 minutes. Season with salt and pepper. Let rest wrapped in aluminum foil.
2. Cut the pears into fine wedges. Add 1 tablespoon of oil to the frying fat, sauté pears in it for about 1 minute. Drizzle with lemon juice, remove the pears from the stock.
3. Deglaze the gravy with pear juice, white wine and vinegar and heat briefly. Season with salt and pepper.
4. Pluck the lettuce leaves into small pieces. Cut the cheese into small pieces. Cut the meat into slices. Mix the lettuce leaves with the beans, meat and pear wedges and serve.
5. Spread the almonds and cranberries on top. Serve drizzled with the marinade.