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