Autumn Salad with Rapunzel, Pear and Blue Cheese
Autumn salad with rapunzel, pear and blue cheese is a recipe featuring fresh ingredients from the root vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 tbsp pine nuts
- 1 Pomegranate
- 150 g lamb's lettuce
- 2 small pears
- 4 tbsp apple balsamic vinegar
- 1 tbsp fig mustard
- 4 tbsp Walnut oil
- Salt
- pepper (from grinder)
- 150 g blue cheese
Instructions
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1.
Roast the pine nuts in a dry pan until golden brown and fragrant. Remove and let cool. Cut the pomegranate in half, release the seeds while catching the juice. Wash and spin dry the salad. Wash pears and slice lengthwise into ~1 cm thick slices. In a small screw-top jar combine vinegar, fig mustard, oil, 2-3 tbsp water and pomegranate juice. Season with salt and pepper, seal and shake well to mix. Taste the dressing afterwards.
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2.
Distribute lamb's lettuce on four plates and place pear slices on top. Crumble blue cheese and scatter around. Sprinkle pine nuts over everything. Scatter pomegranate seeds over the salad, drizzle with dressing and serve.
