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🍽️ Bacon-Wrapped Pears with Nutty Cheese Salad

647 kcal · 30 min · 4 servings

Ingredients

• 150 g lamb's lettuce
• 6 tbsp olive oil
• 2 tbsp white wine vinegar
• salt
• pepper (from the mill)
• 3 sprigs rosemary
• 0.5 white cabbage (approx. 400 g)
• 75 g peeled walnut kernels
• 4 pears
• 16 slices Parma ham
• freshly grated Parmesan

Instructions

1. 1. Wash the corn salad thoroughly.
2. 2. Remove any damaged leaves.
3. 3. Dry the salad using a salad spinner.
4. 4. Whisk four tablespoons of olive oil with vinegar.
5. 5. Season the dressing to taste with salt and pepper.
6. 6. Wash the rosemary and shake off excess water.
7. 7. Pick the rosemary needles off the stems.
8. 8. Halve the white cabbage.
9. 9. Remove the hard core.
10. 10. Cut the vegetable into thin strips.
11. 11. Sprinkle the cabbage with salt in a bowl.
12. 12. Massage the cabbage briefly.
13. 13. Let the cabbage rest for about 30 minutes.
14. 14. Lightly toast the nuts in a pan without extra fat.
15. 15. Remove the nuts from the pan.
16. 16. Chop the nuts coarsely.
17. 17. Wash the pears.
18. 18. Cut the pears into quarters.
19. 19. Remove the core.
20. 20. Immediately drizzle the pear wedges with lemon juice.
21. 21. This prevents browning.
22. 22. Insert a small sprig of rosemary into each pear quarter.
23. 23. Wrap a slice of Parma ham around each piece.
24. 24. Heat the remaining oil in a pan.
25. 25. Fry the pears on all sides until golden brown.
26. 26. Season the pears lightly with salt and pepper.
27. 27. Squeeze the white cabbage.
28. 28. Arrange the cabbage together with the corn salad in small bowls.
29. 29. Drizzle the salad with the dressing.
30. 30. Sprinkle the salad with the nuts.
31. 31. Place the fried pears on top.
32. 32. Serve freshly grated Parmesan on the side if desired.

Nutrition per serving

• kcal: 647
• Protein: 29 g · Fett/Fat: 48 g · Carbs: 26 g