Summary

Ingredients

• 160 g rocket
• 3 pear (s)
• 300 g blue cheese
• 100 g pine nuts
• 30 g butter
• 2 tablespoon sugar
• 1 dash balsamic vinegar
• 1 pinch (s) salt
• 1 pinch (s) pepper

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Instructions

1. This salad fits perfectly into a 3-course menu, but can also be eaten for dinner with two slices of baguette and a glass of red wine. Wash the rocket and drain well. Quarter the pears and cut into slices. Incidentally, roast the pine nuts in a pan until they are nice and brown. Melt the butter in a pan, then add the sugar and caramelize. Deglaze everything with balsamic vinegar and fry the pears for about 2-3 minutes on both sides. Finally, cut the blue cheese into cubes and arrange on the bed of rocket with the pears and pine nuts. Season to taste with salt and pepper. It goes well with baguette and red wine.