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🍽️ Crisp leaf salad with cheese, pears, and nuts

257 kcal · 30 min · 4 servings

Ingredients

• 250 g mixed leaf salad (e.g. young red beet leaves, sorrel, young spinach, Lollo rosso and bionda)
• 2 pears
• 100 g Gorgonzola
• 1 garlic clove
• 1 tsp liquid honey
• 2 tbsp apple cider vinegar
• 2 tbsp walnut oil
• salt
• pepper (from the mill)
• 40 g walnut kernels

Instructions

1. 1. Rinse the salad leaves under running water.
2. 2. Remove any wilted or damaged leaves.
3. 3. Spin the salad dry.
4. 4. Tear the leaves into bite-sized pieces.
5. 5. Wash the pears thoroughly.
6. 6. Cut the pears in half.
7. 7. Remove the core from the pear halves.
8. 8. Slice the pear halves into thin wedges.
9. 9. Toss the pear wedges with the salad leaves.
10. 10. Divide the salad and pear mixture onto the plates.
11. 11. Crumble about two-thirds of the cheese over the salad.
12. 12. Crumble the remaining cheese into a tall container.
13. 13. Add the peeled garlic clove to the cheese in the container.
14. 14. Add the honey to the container.
15. 15. Add the vinegar to the container.
16. 16. Add one to two tablespoons of water to the container.
17. 17. Add the oil to the container.
18. 18. Blend the mixture until smooth.
19. 19. Season the dressing with salt to taste.
20. 20. Season the dressing with pepper to taste.
21. 21. Drizzle the dressing over the salad.
22. 22. Coarsely chop the nuts.
23. 23. Sprinkle the chopped nuts over the salad.
24. 24. Serve the dish.

Nutrition per serving

• kcal: 257
• Protein: 8 g · Fett/Fat: 20 g · Carbs: 12 g