Pear, Blue Cheese and Lemon Gelée Salad

Ingredients

• 20 g Ginger
• 0.5 untreated lemon (juice and zest)
• 1 tbsp sugar
• 0.25 tsp agar-agar
• 1 handful mizuna (or arugula)
• 1 handful young dandelion greens
• 4 beetroot leaves
• 80 g blue cheese
• 1 pear
• 2 tbsp olive oil
• 2 tbsp white wine vinegar
• Salt
• Pepper (freshly ground)
• a pinch sugar
• 12 slices coppa

Instructions

1. 1.

   Peel and finely grate the ginger for the gelée. Heat it with lemon juice, zest, sugar, and 75 ml water in a saucepan. Dissolve the agar-agar in 3 tbsp water, add to the mixture, and simmer gently for 2–3 minutes. Transfer to a small bowl, let cool, then set aside until firm.

2. 2.

   Rinse the mizuna, arugula, and beetroot leaves, shake dry. Slice the blue cheese into rounds. Wash the pear, quarter it, remove the core, and slice. Whisk together olive oil, vinegar, salt, pepper, and sugar to make the dressing.

3. 3.

   Arrange the greens, pear slices, coppa, and blue cheese on four plates. Dice the gelée and scatter over the salad. Drizzle with dressing before serving.