Tête De Moine – Salad with Pear Wedges
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 chicory
- 1 small batavia salad
- 2 pear (s), ripe
- 2 tablespoon lemon juice
- 1 teaspoon mustard
- 1 tablespoon vinegar, (wine vinegar)
- 1 teaspoon honey
- 3 tablespoon oil, (walnut oil)
- salt and pepper
- 1 shallot (s)
- 1 clove garlic
- 16 piece (s) cheese, (Tête de Moine florets)
- 1 bunch chives
- 30 g walnuts
Print Recipe
Pin Recipe Instructions
- Wash and clean the salads and pluck them into bite-sized pieces. Wash the pears, quarter them, remove the core and cut lengthways into fine wedges. Immediately drizzle with the lemon juice.
- Mix the mustard, vinegar, honey, oil, salt and pepper to a sauce.
- Peel the shallot and garlic, cut into fine cubes and add to the dressing. Mix the salads with the dressing and arrange on plates.
- Finally, garnish the salad with the Tête de Moine florets and the pear wedges. Serve sprinkled with sliced chives and chopped walnuts.
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