Composition / ingredients
Cooking method
Heat the oven to 120 degrees. Pour the nuts on a baking sheet and fry, stirring occasionally until fragrant, for about 10 minutes. Remove from the oven, cool and chop coarsely.
While the nuts are toasting, beat the vinegar and mustard. Season with salt and pepper. Gradually pour in the olive oil, stirring well all the time to make a thick sauce.
Wash the lettuce and chicory and tear it into pieces (it is better not to cut the salad with a knife, but tear it with your hands so that it does not oxidize). Remove the core from the pears and cut into slices, add to the salad. Crumble the cheese and put it in the salad together with the nuts. Mix everything carefully and season with salt and pepper to taste.
Arrange the salad with cheese and pears on plates, pour the sauce and serve immediately.
Caloric content of the products possible in the composition of the dish
- Pear - 42 kcal/100g
- Dried pear - 246 kcal/100g
- Canned pears - 76 kcal/100g
- Ground black pepper - 255 kcal/100g
- Mustard canteen - 417 kcal/100g
- Mustard - 417 kcal/100g
- Camembert cheese with 50% fat content - 291 kcal/100g
- Moobacher cheese - 350 kcal/100g
- Saint-agur cheese - 369 kcal/100g
- Sirius Camembert cheese - 294 kcal/100g
- Salt - 0 kcal/100g
- Olive oil - 913 kcal/100g
- Apple cider vinegar - 14 kcal/100g
- Arugula - 25 kcal/100g
- Endive - 17 kcal/100g
- Watercress salad - 32 kcal/100g
