Bündner-Fleisch-Carpaccio with Pear and Walnuts

Ingredients

• 1 Spring onion
• 1 small radicchio
• 20 g walnut kernels
• 1 small ripe pear
• 120 g ultra-thin Bündner meat
• 2 tbsp white wine vinegar
• salt, freshly ground pepper
• 1-2 tsp honey
• 3 tbsp olive oil

Instructions

1. 1.

   Wash and trim the spring onion, then slice it lengthwise into thin strips. Place the sliced onions in ice water (cold water with ice cubes).

2. 2.

   Clean the radicchio, cut it into fine strips, rinse, and pat dry. Chop the walnuts. Rinse the pear, quarter it, core it, and slice into thin slivers.

3. 3.

   Lay the Bündner meat on plates. Distribute the radicchio, drained spring onion, pear slices, and walnuts over the meat. Whisk together vinegar with salt, pepper, honey, and olive oil, then drizzle over the dish.