Continuing the theme of ourItalian evening, I share the recipe for the second delicious salad.
- 1 pear
- a handful of peeled walnuts
- 1 tablespoon honey
- a large bunch of arugula (we mixed arugula + frisse salad)
- 150 g Roquefort cheese (can be replaced with any other cheese with blue mold)
- a handful of mint leaves
- olive oil
- lemon
- sea salt and freshly ground black pepper
Fry walnuts in honey: first fry the nuts a little in a dry frying pan, then add honey and remove from heat after a minute, put the nuts on a plate so that they do not stick together.
Tear the lettuce leaves with your hands in a bowl, cut the pears into thin slices, sprinkle immediately with lemon juice so as not to dark.Mix pears with lettuce leaves, add sliced cheese and mint.
Mix olive oil, juice of half a lemon, salt and pepper for dressing and pour it over the salad. Mix everything carefully and sprinkle with nuts on top.
Fry walnuts in honey: first fry the nuts a little in a dry frying pan, then add honey and remove from heat after a minute, put the nuts on a plate so that they do not stick together.
Tear the lettuce leaves with your hands in a bowl, cut the pears into thin slices, sprinkle immediately with lemon juice so as not to dark.Mix pears with lettuce leaves, add sliced cheese and mint.
Mix olive oil, juice of half a lemon, salt and pepper for dressing and pour it over the salad. Mix everything carefully and sprinkle with nuts on top.
