Salad of Pear and Gorgonzola, rye berries and lemon-roasted nuts
Total Steps
10
Ingredients
11
Tools Needed
1
Ingredients
- 1 pear
- 2 slices gorgonzola
- 3/4 cup toasted whole rye kernels
- 2 handfuls mixed lettuce
- 1 handful walnuts and almonds
- 1 teaspoon finely grated lemon zest
- 1 teaspoon acacia honey
- 1 teaspoon butter
- olive oil
- freshly ground pepper
- fennel seeds
Instructions
Step 1
Preheat oven to 375 °F
Step 2
Halve the pear and remove seeds. Top each half with two slices of gorgonzola.
Step 3
Bake the pears for 20 to 25 minutes, until the gorgonzola melted.
Step 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.
Step 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.
Step 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.
Step 7
Dry roast the fennel seeds and let cool.
Step 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.
Step 9
Drizzle with a little olive oil and freshly ground pepper to taste. Yield 2 servings.
Step 10
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