Salad of Pear and Gorgonzola, rye berries and lemon-roasted nuts
By: rlasnordickitchen
Published: Monday, July 28, 2014 - 3:37am

Ingredients




1 pear
2 good slices of gorgonzola
¾ cup toasted whole rye kernels / “rye berries.”
2 large handfuls of mixed lettuce
1 handful of walnuts and almonds
1 tsp. finely grated lemon zest
1 tsp. acacia honey
1 tsp. butter
olive oil
freshly ground pepper

Preparation

1 Preheat oven to 375 °F 2 Halve the pear and remove seeds. Top each half with two slices of gorgonzola. 3 Bake the pears for 20 to 25 minutes, until the gorgonzola melted. 4 In a heated pan, melt butter and sauté walnuts and almonds, lemon zest and add the honey and cook until the mixture begins to carmelize. Hint: keep warm on low heat, or it will seize and harden. 5 Prepare the rinsed and dried lettuce but tearing into bite size pieces and place evenly over two plates. Hint: if you do not have a lettuce spinner, lay the leaves of the lettuce on a clean kitchen towel, cover completely with the same size of another clean kitchen towel. 6 Roll together and put in fridge. This will dry the lettuce and get it cold for serving. Hint: it is always best to tear lettuce instead of cutting it as the steel will make the lettuce rust. 7 Dry roast the fennel seeds and let cool. 8 Place the half pear with melted gorgonzola on top of the lettuce on each salad base and sprinkle with fennel seeds and lemon-roasted nuts. 9 Drizzle with a little olive oil and freshly ground pepper to taste. Yield 2 servings. 10 http://www.karlasnordickitchen.com/salad-of-pear-and-gorgonzola-rye-berries-and-lemon-roasted-nuts/

About

Here’s a very satiating salad with rye berries, which we eat a lot in Denmark. It’s a great side dish, but could also be served as a starter or even a main course, if you double the recipe. The combination of gorgonzola and pear works just perfect, and I suggest using the best seasonal salad available. The lemon-roasted nuts are also amazing in itself and can easily be used in  other dishes as well for example in desserts.