Baked Pear, Corn and Bulgur Salad
2 servings
25 minutes
Baked pear acquires a delicate puree-like consistency, which goes well with soft, cooked until done bulgur. For this recipe, it is safer to take the Conference pear variety, its flesh copes perfectly with marinade and frying.
1
Cook bulgur in salted water until ready.
- Bulgur: 100 g
- Salt: to taste
2
Cut one pear into large random slices. Cut the second one a bit smaller.
- Conference pears: 2 pieces
3
Mix apple cider vinegar, maple syrup, and kimchi, and marinate small pieces of pear in this sauce.
- Apple cider vinegar: 40 ml
- Maple syrup: 20 ml
- Kimchi sauce: 2 tablespoons
4
Grill pear slices in olive oil with thyme and rosemary.
- Conference pears: 2 pieces
- Refined olive oil: 20 ml
- Thyme: 2 sprigs
- Rosemary: 1 sprig
5
Mix extra virgin olive oil, mustard, maple syrup, salt, lemon juice, and a spoon of pear marinade. Use this sauce to dress boiled bulgur and corn in a separate dish.
- Extra virgin olive oil: 60 ml
- Dijon mustard: 20 g
- Maple syrup: 20 ml
- Salt: to taste
- Lemon juice: 0.5 teaspoon
- Lamb's lettuce (mache): 80 g
6
Place bulgur on a plate, top with pieces of pickled pear, then corn salad and slices of fried pear. Sprinkle with blue cheese and grated walnuts. Drizzle lightly with mustard sauce and marinade.
- Bulgur: 100 g
- Conference pears: 2 pieces
- Lamb's lettuce (mache): 80 g
- Blue cheese: 50 g
- Walnuts: to taste
