Summary

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

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Instructions

1. 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.
2. Garnish the salad with the caramelized pear wedges. Finally pour the still warm roasting liquid over it.