Rapunzel Salad with Pear and Onions in Red Wine Marinade
Rapunzel salad with pear and onions in red wine marinade is a recipe featuring fresh ingredients from the root vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 250 g field lettuce
- 4 vegetable onions
- 2 EL olive oil
- 150 ml dry red wine
- 2 EL dark balsamic vinegar
- 1 tsp cloves powder
- 1 tsp allspice
- 1 bay leaf
- Salt
- Pepper (freshly ground)
- 2 ripe pears (e.g., Williams Christ)
- 30 g Butter
- 1 EL powdered sugar
- 100 g peeled whole almond kernels
- 150 g Roquefort cheese
- kale sprouts (for garnish)
Instructions
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1.
Rinse, wash, trim and dry the salad. Peel the onions and cut them into rings. Heat the oil in a pan and sauté the onion rings until translucent. Deglaze with red wine, add vinegar, honey, and spices; simmer over medium heat for 15-20 minutes.
-
2.
Meanwhile, wash the pears and slice lengthwise into thin wedges or half-moons. Melt butter in a pan and brown the pear slices golden. Dust with powdered sugar and allow to caramelize slightly. Add the almonds and caramelize briefly as well.
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3.
Remove the rind from the cheese and cut it into cubes. Take the pears and almonds out of the pan, add the cheese, and let it melt gently. Arrange the salad on plates, top with pears, onions, and nuts, sprinkle a bit of cheese, and garnish with kale sprouts before serving.
