Salad Boats with Pears and Ricotta

Ingredients

• 3 tbsp pine nuts (15 g)
• 2 romaine hearts (150 g each)
• 350 g ricotta
• Salt
• Pepper
• 2 pears
• 0.5 bunch chives (10 g)
• 1 splash Lemon juice

Instructions

1. 1.

   Toast the pine nuts in a dry pan for 3 minutes over medium heat. Separate the romaine hearts into individual leaves, wash and pat dry. Season the ricotta with salt and pepper.

2. 2.

   Wash the pears, halve them, core them and cut into thin slices. Fill each salad leaf with one pear slice and one tablespoon of ricotta.

3. 3.

   Wash the chives, pat dry and cut into fine ribbons. Sprinkle the salad boats with pine nuts and chives and drizzle lemon juice over them.