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
Essayez cette salade de laitues variées, endives et poires grillées. Un vrai délice colorée mettant en vedette des produits locaux finalistes au Gala DUX Manger Mieux.

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.


Photo : Ariel Tarr

Recette : Danny St-Pierre

Stylisme : Mélanie Marchand



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