Salad of Pear and Gorgonzola, rye berries and lemon-roasted nuts

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

Preheat oven to 375 °F

Halve the pear and remove seeds. Top each half with two slices of gorgonzola.

Bake the pears for 20 to 25 minutes, until the gorgonzola melted.

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.

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.

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.

Dry roast the fennel seeds and let cool.

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.

Drizzle with a little olive oil and freshly ground pepper to taste. Yield 2 servings.

http://www.karlasnordickitchen.com/salad-of-pear-and-gorgonzola-rye-berries-and-lemon-roasted-nuts/

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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.