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🍽️ Autumn Rapunzel Salad with Caramelized Pears and Red Wine Onions

527 kcal · 30 min · 4 servings

Ingredients

• 250 g lamb's lettuce
• 4 onions
• 2 tbsp olive oil
• 150 ml dry red wine
• 2 tbsp dark balsamic vinegar
• 1 pinch clove powder
• 1 pinch allspice
• 1 bay leaf
• salt
• pepper (from the mill)
• 2 ripe pears (e.g. Williams Christ)
• 30 g butter
• 1 tbsp powdered sugar
• 100 g peeled, whole almond kernels
• 150 g Roquefort
• watercress (for garnish)

Instructions

1. 1. Wash the rapunzel salad thoroughly and dry it using a salad spinner or kitchen towel.
2. 2. Peel the onions and slice them into thin rings.
3. 3. Heat the oil in a large frying pan.
4. 4. Add the onion rings to the pan and sauté them over medium heat until they are soft and translucent.
5. 5. Deglaze the onions with the red wine.
6. 6. Stir in the vinegar, honey, and spices.
7. 7. Let the marinade simmer over medium heat for 15 to 20 minutes.
8. 8. Rinse the pears under running water.
9. 9. Slice the pears lengthwise into very thin slices or use a vegetable peeler.
10. 10. Melt the butter in a separate frying pan.
11. 11. Fry the pear slices in the butter until golden brown.
12. 12. Dust the pears with powdered sugar.
13. 13. Allow the sugar to caramelize slightly.
14. 14. Add the nuts to the pan and caramelize them briefly as well.
15. 15. Remove the pears and nuts from the pan temporarily.
16. 16. Cut the cheese into small cubes.
17. 17. Add the cheese cubes to the hot pan.
18. 18. Let the cheese melt briefly.
19. 19. Divide the fresh rapunzel salad among the plates.
20. 20. Top the salad with the caramelized pears, onions, and nuts.
21. 21. Add some of the melted cheese mixture on top.
22. 22. Garnish the dish with fresh cress and serve immediately.

Nutrition per serving

• kcal: 527
• Protein: 18 g · Fett/Fat: 37 g · Carbs: 26 g