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🥗 Endive Salad with Wine-Poached Pears and Mozzarella

290 kcal · 30 min · 4 servings

Ingredients

• Pears 4 pcs.
• Organic Lemons 2 pcs.
• Red wine, dry 500 ml
• Sugar pinch
• Balsamic vinegar, light 2 tbsp.
• Mixed leaf salad 1 head
• Olive oil 6 tbsp.
• Mustard 2 tsp.
• Salt pinch
• Pepper, black ground pinch
• Mozzarella 2 pcs.

Instructions

1. 1. Peel the pears.
2. 2. Cut the pears in half and remove the core.
3. 3. Cut each half into four wedges.
4. 4. Wash the lemon.
5. 5. Peel off three strips of zest, each about 5 cm long, using a vegetable peeler.
6. 6. Add the wine, 50 g of sugar, vinegar, and the lemon zest to a pot.
7. 7. Bring the mixture to a boil.
8. 8. Add the pear wedges.
9. 9. Simmer the pears covered on low heat for 10 to 12 minutes.
10. 10. Remove the pears from the pot once they are soft.
11. 11. Wash the salad greens thoroughly.
12. 12. Spin the salad dry.
13. 13. Tear the salad into bite-sized pieces.
14. 14. Take 4 tablespoons of the pear cooking liquid from the pot.
15. 15. Mix the liquid with oil and mustard.
16. 16. Season the dressing with salt and pepper.
17. 17. Drain the mozzarella.
18. 18. Tear the mozzarella into small pieces.
19. 19. Let the pear wedges drain briefly.
20. 20. Toss the salad with the dressing.
21. 21. Plate the salad.
22. 22. Garnish the salad with the pear wedges and mozzarella.
23. 23. Serve the dish.

Nutrition per serving

• kcal: 290
• Protein: 10 g · Fett/Fat: 21 g · Carbs: 18 g