Pear salad with arugula and sheep cheese

2 servings

25 minutes

Pear salad with arugula and sheep cheese by Radchenko

Energy value per serving

• Calories: 394.3
• Proteins: 9.7g
• Fats: 15.5g
• Carbohydrates: 46.6g

Ingredients

• Arugula: 150 g
• Conference Pears: 2 pc
• Chinese Pears: 2 pc
• Lemon: 1 pc
• Dry white wine: 150 ml
• Cane sugar: 1 tsp
• Pine nuts: 25 g
• Grape seed oil: to taste
• Ground black pepper: to taste
• Sea salt: to taste
• Sheep cheese: 50 g

Cooking steps

1. Gently wash arugula leaves in cold water, dry in a centrifuge.

   Required ingredients:

   • Arugula: 150 g

2. Wash the pears, peel them. Cut into quarters from top to bottom, remove the core and stem root. Cut each quarter crosswise, then slice the resulting pieces lengthwise into half-centimeter fragments. Drizzle with lemon juice.

   Required ingredients:

   • Conference Pears: 2 pieces
   • Chinese Pears: 2 pieces
   • Lemon: 1 piece

3. Heat the pan, pour in the wine to cover the surface by one centimeter. When the wine heats up, add the cane sugar and dissolve it completely. Let the wine reduce by half.

   Required ingredients:

   • Dry white wine: 150 ml
   • Cane sugar: 1 teaspoon

4. Place the 'Conference' pears in the pan. Stirring gently, cook over high heat until the wine has almost completely evaporated and the pears darken and become soft.

   Required ingredients:

   • Conference Pears: 2 pieces

5. Slice the cheese into thin pieces.

   Required ingredients:

   • Sheep cheese: 50 g

6. Place arugula on dry plates. Top with 'Conference' pears, fresh 'Chinese' pears, and cheese. Drizzle with oil and sprinkle with lemon juice. Top with pine nuts, taste, and add pepper and salt if needed.

   Required ingredients:

   • Arugula: 150 g
   • Conference Pears: 2 pieces
   • Chinese Pears: 2 pieces
   • Sheep cheese: 50 g
   • Grape seed oil:  to taste
   • Lemon: 1 piece
   • Pine nuts: 25 g
   • Ground black pepper:  to taste
   • Sea salt:  to taste