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

Seasonal Salad with Caramel Pears and Roquefort

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.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.