Pear, Goat Cheese Salad with Honey and Mustard Dressing
2 servings
15 minutes
This exquisite salad combines tender lamb's lettuce leaves, juicy 'Conference' pear slices, and delicate petals of hard goat cheese. Crunchy cashews add texture, while the dressing of lime honey, grainy mustard, and olive oil imparts a harmonious sweetness and spiciness to the dish. The history of this salad begins in European gastronomy, where the tradition of mixing fruits with cheeses has been known for centuries. Its flavor is a balance of the pear's gentle sweetness, the rich aroma of goat cheese, and the light sharpness of mustard. This dish is perfect for a light lunch or an elegant dinner that highlights the freshness and sophistication of its ingredients. Serve it with a glass of white wine for complete enjoyment.
1
Wash the lettuce leaves, dry them with a towel, and place them on a plate.
- Lamb's lettuce (mache): 150 g
2
Cut the pear lengthwise into 4 pieces, slice each piece into 1.5-2 mm thick slices, and add to the corn.
- Conference pears: 1 piece
3
Cut the goat cheese (assumed to be hard) into thin slices of 1.5-2 cm and place them, then sprinkle with halved cashews on top.
- Goat cheese: 100 g
- Raw cashews: 100 g
4
For the dressing, mix one tablespoon of honey with one tablespoon of mustard and olive oil – you may need more oil if the honey is too thick.
- Wholegrain mustard: 1 tablespoon
- Linden (lime blossom) honey: 1 tablespoon
- Olive oil: 1 tablespoon
