Salad with stewed pear and Dor Blue cheese

4 servings

30 minutes

The Panorama restaurant at the hotel of the same name offers European cuisine with an obvious Italian twist, a panoramic view of Tver and the obligatory for a tourist city sprinklings of Russian cuisine with local products. The restaurant is headed by Alexander Meliyev, who once trained his hand with Italian chefs. Salad with stewed pear is a light base and a substantial sauce. The recipe is taken from the book "Geography to Taste with Nika Ganich. Gastronomic Guides.

Energy value per serving

• Calories: 678.7
• Proteins: 19.2g
• Fats: 49.7g
• Carbohydrates: 42.1g

Ingredients

• Conference Pears: 4 pc
• Butter: 60 g
• Mixed salad leaves: 160 g
• Dorblu cheese: 240 g
• Pine nuts: 60 g
• Hazelnut: 60 g
• Orange juice: 50 ml
• Honey: 50 g
• Ginger: 40 g
• Green: 10 g
• Red currant: 1 stem

Cooking steps

1. Peel the pears, remove the core, and slice them. Fry in butter until golden brown. Pour with sauce. Simmer until ready.

   Required ingredients:

   • Conference Pears: 4 pieces
   • Butter: 60 g
   • Orange juice: 50 ml
   • Honey: 50 g
   • Ginger: 40 g

2. For the sauce, add honey and ginger to orange juice, boil until thickened, and strain through a sieve.

   Required ingredients:

   • Orange juice: 50 ml
   • Honey: 50 g
   • Ginger: 40 g

3. Serve the salad in a deep plate. Pile the salad mix high. Arrange thin slices of cheese and pear in a circle on the salad base, alternating them. Drizzle with sauce and sprinkle with roasted nuts. Decorate with microgreens and a currant sprig.

   Required ingredients:

   • Mixed salad leaves: 160 g
   • Conference Pears: 4 pieces
   • Dorblu cheese: 240 g
   • Pine nuts: 60 g
   • Hazelnut: 60 g
   • Green: 10 g
   • Red currant: 1 stem