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🥗 Radicchio Salad with Brie and Fried Pear

450 kcal · 30 min · 4 servings

Ingredients

• Breaded Brie tips with lingonberry dip 500 g
• Radicchio 1 pc.
• Salad mix 100 g
• Pears 2 pcs.
• Walnut kernels 4 tbsp
• Mustard 1 tsp
• Olive oil 3 tbsp
• Vinegar 2 tbsp
• Salt pinch
• Pepper, black ground pinch
• Sugar 1 tbsp

Instructions

1. 1. Preheat the oven to 180 °C (convection). Place frozen Brie tips on a baking sheet lined with baking paper and bake them for about 9 minutes.
2. 2. Remove the core of the radicchio, separate the leaves and tear them into pieces. Wash the salad and let it drain. Wash the pear, quarter it, remove the core and seeds, and cut into wedges. Roughly chop the walnuts.
3. 3. In a bowl, mix the lingonberry dip with mustard, 2 tbsp olive oil, and vinegar. Season with salt and pepper.
4. 4. Heat 1 tbsp olive oil in a pan over medium heat. Fry the pears there for about 3 minutes. Add the walnuts, toast them briefly, and sprinkle sugar over them. Let the pears and walnuts caramelize slightly.
5. 5. Mix the salad with the lingonberry dressing in the bowl. Serve on a plate garnished with walnuts, fried pear wedges, and Brie tips. Enjoy your meal! Tip: Add bread if desired.

Nutrition per serving

• kcal: 450
• Protein: 10 g · Fett/Fat: 30 g · Carbs: 35 g