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🍽️ Pear Carpaccio with Corn Salad and Raspberry Vinaigrette

471 kcal · 30 min · 4 servings

Ingredients

• Pears 4 pcs.
• Corn salad 120 g
• Raspberries, fresh 125 g
• Walnut kernels 80 g
• Lemons 1 pcs.
• Vegan cheese alternative 150 g
• Balsamic vinegar, light 1 tbsp
• Olive oil 3 tbsp
• Mustard 1 tsp
• Herbs of Provence, dried 1 tsp
• Salt pinch
• Pepper, black ground pinch

Instructions

1. 1. Wash the pears thoroughly.
2. 2. Remove the core of the pears using an apple corer.
3. 3. Slice or shave the pears into very thin slices.
4. 4. Wash the corn salad.
5. 5. Gently spin the corn salad dry in a salad spinner.
6. 6. Wash the raspberries.
7. 7. Chop the walnuts coarsely.
8. 8. Halve the lemon.
9. 9. Squeeze the juice from the lemon.
10. 10. Cut the Genießerblock (a specific cheese product) into approx. 1 cm cubes.
11. 11. Place the raspberries in a tall container.
12. 12. Add 2 tablespoons of lemon juice.
13. 13. Add light balsamic vinegar.
14. 14. Add olive oil.
15. 15. Add mustard.
16. 16. Add herbs de Provence.
17. 17. Blend the mixture into a smooth dressing.
18. 18. Season the dressing with salt and pepper.
19. 19. Arrange the pear slices on plates.
20. 20. Garnish the dish with corn salad.
21. 21. Garnish the dish with walnuts.
22. 22. Garnish the dish with the Genießerblock cubes.
23. 23. Drizzle the raspberry vinaigrette over it.
24. 24. Serve the dish.

Nutrition per serving

• kcal: 471
• Protein: 13 g · Fett/Fat: 32 g · Carbs: 39 g