MIXED LETTUCES, ENDIVES AND GRILLED PEARS
- Servings : 4
- Preparation : 10 minutes
- Cook time : 20 minutes
- Calories : 340 cal
- Carbohydrate : 21 g
- Lipid : 28 g
- Fiber : 7 g
- Protein : 5 g
Ingredients
- 2 pears, cored and halved
- 15 ml (1 tbsp) Stefano Faita olive oil
- Salt and pepper to taste
Vinaigrette:
- 60 ml ( 1/4 cup) Stefano Faita olive oil
- 80 ml (1/3 cup) cider vinegar
- 30 ml (2 tbsp) roasted camelina oil
- 5 ml (1 tsp) Dijon mustard
- 1 French shallot, chopped
- 5 (1 tsp) honey
Salad:
- Salt and pepper to taste
- 1 Boston lettuce, broken into leaves
- 250 ml (1 cup) arugula
- 1 yellow endive, cut into quarters and broken into leaves
- 60 ml (1/4 cup) chives, coarsely chopped
- 60 ml (1/4 cup) sharp cheddar cheese, cut into small pieces
Steps
1 - Preheat the oven to 210°C (425°F).
2 - Place parchment paper on a cookie sheet.
3 - Place the halved pears. Add a drizzle of olive oil. Season with salt and pepper. Toss to coat well. Place the pears cut side down on the baking sheet.
4 - Bake for 15 minutes. Turn and continue cooking for 5 minutes (until the pears are cooked but not too much). Remove from the oven. Allow to cool.
5 - In an airtight jar, put all the ingredients for the vinaigrette. .
6 - In a beautiful presentation plate, place the mixture of lettuce, arugula, endive and chives.
7 - Add the grilled pears and the pieces of cheese.
8 - Add dressing to taste.
9 - Serve and enjoy.
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