Red Cabbage and Pear Salad

Ingredients

• 800 g small red cabbage (1 small head)
• Salt
• 45 g walnut kernels (3 tbsp)
• 300 g ripe firm pears (2 pears)
• 1 lemon
• 1 tsp walnut oil
• 2 tsp Liquid Honey
• 1 tbsp Olive Oil
• Pepper
• 80 g Gorgonzola cheese
• 0.5 bunch flat-leaf parsley

Instructions

1. 1.

   Clean, wash, and finely shred the red cabbage with a vegetable peeler. In a large bowl mix with 2 tsp salt and knead vigorously by hand for 5–8 minutes. Let rest for 30 minutes.

2. 2.

   Meanwhile, toast walnuts in a large non‑stick pan without oil. Transfer to a small plate and set aside.

3. 3.

   Wash pears, quarter them, remove cores, and slice into thin strips. Halve the lemon and squeeze juice.

4. 4.

   Heat walnut oil in the pan. Briefly sauté pear slices, drizzle honey over them, and caramelize until golden. Pour lemon juice over and remove pears from heat.

5. 5.

   For the dressing, whisk olive oil into the lemon‑caramel mixture, season with salt and pepper to taste.

6. 6.

   Cube Gorgonzola cheese. Fold the cheese cubes and pear strips into the cabbage. Mix in the dressing.

7. 7.

   Wash parsley, shake dry, pluck leaves, finely chop. Sprinkle walnuts over the salad and serve.