Seasonal Salad with Caramel Pears and Roquefort
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g seasonal salad (e.. nuts, oak leaf, endive)
- 200 g cheese (Roquefort), cut into small cubes
- 2 pear (s), cut and pitted
- 2 tablespoon butter
- 1 tablespoon sugar, brown
- 0.5 teaspoon ½ black pepper, coarsely ground
- 4 tablespoon cream (half cream)
- Balsamic vinegar
Print Recipe
Pin Recipe Instructions
- Arrange the salad nicely on four plates and spread the Roquefort cheese cut into small cubes on top. Melt the butter in a pan over medium heat and roast the brown sugar and black pepper in it for about a minute. Place the pear wedges in the pan and fry for about two minutes on each side, until they are nicely caramelized and golden brown. Then deglaze with a little balsamic vinegar. Mix in the single cream.
- Garnish the salad with the caramelized pear wedges. Finally pour the still warm roasting liquid over it.
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