Salad with caramelized pears and Roquefort
6 servings
20 minutes
Salad with caramelized pears and Roquefort is an elegant combination of sweetness and spiciness worthy of Italian gastronomy. Pears simmered in golden caramel with hints of cognac acquire a deep, rich flavor that beautifully contrasts with the delicate sharpness of Roquefort cheese. The ginger-honey sauce, enhanced with garlic and lemon zest, adds sophistication and freshness to the dish, making each bite a true delight. The salad leaves create a crispy base, balancing textures and uniting components into harmonious unity. This salad is an ideal choice for gourmets who appreciate complex flavor combinations.
1
Tear any salad mix by hand (preferably fresh and organic).
- Mixed salad leaves: 300 g
2
Melt butter with sugar in a pan and bring the sugar to a golden color.
- Butter: 50 g
- Brown sugar: 50 g
3
Put peeled pears (soaked in lemon juice for about 20 minutes) into the caramel and caramelize them, stirring, until golden brown.
- Pears: 6 pieces
- Lemon: 1 piece
4
Cut the Roquefort cheese into random pieces.
- Roquefort cheese: 150 g
5
For the sauce, mix cognac with honey, grated ginger (2 cm - peeled root), garlic, and lemon juice, add a teaspoon of grated lemon zest. It wouldn't hurt to taste it - it should be delicious.
- Cognac (brandy): 50 g
- Honey: 25 g
- Fresh ginger: 1 teaspoon
- Garlic: 2 cloves
- Lemon: 1 piece
6
Place the salad mix on the plate with a light motion, beautifully topped with pears and cheese. Serve the sauce separately in a sauce boat.
- Mixed salad leaves: 300 g
- Pears: 6 pieces
- Roquefort cheese: 150 g
