🍽️ Colorful Salad with Nashi Pear and Sheep's Cheese

Name: Colorful Salad with Nashi Pear and Sheep's Cheese
Total time: 30 min
Yield: 4 servings
Ingredients: 1 frisée lettuce; 1 radicchio; 50 g arugula (0.5 bunch); 2 tbsp pine nuts; 2 boiled beets; 0.5 lemon; 1 nashi pear; 1 red onion; 100 g feta cheese; 1 large pomegranate; 1 tsp Dijon mustard; salt; pepper; 5 tbsp olive oil

294 kcal · 30 min · 4 servings

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Ingredients

1 frisée lettuce
1 radicchio
50 g arugula (0.5 bunch)
2 tbsp pine nuts
2 boiled beets
0.5 lemon
1 nashi pear
1 red onion
100 g feta cheese
1 large pomegranate
1 tsp Dijon mustard
salt
pepper
5 tbsp olive oil

Instructions

1. Rinse the leaf salads under running water.
2. Remove tough stems and wilted green parts.
3. Dry the leaves in a salad spinner or with a kitchen towel.
4. Tear the salads into small, bite-sized pieces by hand.
5. Heat a non-stick pan without oil.
6. Toast the pine nuts in it until golden brown.
7. Remove the pine nuts from the pan.
8. Let them cool down completely on a plate.
9. Cut the cooked beetroots into thin wedges.
10. Freshly squeeze the lemon.
11. Quarter the Nashi pear.
12. Remove the core from the pear pieces.
13. Cut the pears into very fine strips.
14. Mix the pear strips immediately with the lemon juice.
15. Peel the onion.
16. Slice the onion into very fine rings.
17. Take the sheep's cheese out of the package.
18. Crumble the cheese into small pieces using your fingers or a fork.
19. Cut the pomegranate in half.
20. Carefully remove some seeds and set them aside for decoration.
21. Squeeze the remaining pomegranate using a citrus press.
22. Pour the pomegranate juice into a small stainless steel pot.
23. Heat the juice over medium heat.
24. Boil the juice down until it is thick and syrupy.
25. Stir the mustard into the still warm syrup.
26. Season the mixture with a little salt and pepper.
27. Pour the olive oil in a thin stream into the sauce.
28. Whisk the sauce vigorously with a whisk until emulsified.
29. Arrange the prepared salads on a large plate.
30. Decoratively place the beetroots, Nashi pears, and onion rings on top.
31. Drizzle the prepared dressing over the salad.
32. Sprinkle the cooled pine nuts over the dish.
33. Distribute the remaining pomegranate seeds on top.
34. Garnish the salad with the reserved pomegranate seeds.
35. Finally, sprinkle the crumbled sheep's cheese over it.
36. Serve the salad immediately.

Nutrition per serving

kcal: 294
Protein: 8 g · Fett/Fat: 21 g · Carbs: 17 g