- 1 pear
- a handful of shelled walnuts
- 1 tbsp. honey
- a large bunch of arugula (we used a mix of arugula and frisée lettuce)
- 150 g Roquefort cheese (or any other blue cheese)
- a handful of mint leaves
- olive oil
- lemon
- sea salt and freshly ground black pepper
Toast the walnuts in honey: first, lightly toast them in a dry pan, then add the honey and remove from heat after a minute. Spread the walnuts on a plate to prevent them from sticking together.
Tear the salad leaves into a bowl with your hands. Slice the pear thinly and drizzle it immediately with lemon juice to prevent browning. Combine the pear slices with the salad leaves, add the crumbled cheese and mint leaves.
For the dressing, mix olive oil, the juice of half a lemon, salt, and pepper. Drizzle over the salad, gently toss everything together, and top with the walnuts.
Toast the walnuts in honey: first, lightly toast them in a dry pan, then add the honey and remove from heat after a minute. Spread the walnuts on a plate to prevent them from sticking together.
Tear the salad leaves into a bowl with your hands. Slice the pear thinly and drizzle it immediately with lemon juice to prevent browning. Combine the pear slices with the salad leaves, add the crumbled cheese and mint leaves.
For the dressing, mix olive oil, the juice of half a lemon, salt, and pepper. Drizzle over the salad, gently toss everything together, and top with the walnuts.
