Wash and drain the lamb’s lettuce. Wash the beet and pears and cut them into thin slices. For the dressing, mix oil, balsamic vinegar, mustard, maple syrup as well as salt and pepper. Fry the walnuts in a pan without oil for about 3 minutes while stirring them constantly until they’re golden brown. Then, cut the goat cheese into slices of about 1 cm thickness. Heat some oil in the pan and fry the cheese for about 2 minutes per side.
Now, arrange the beetroot and pears on the plate, spread the lamb’s lettuce and walnuts on top and pour the dressing over them. Finally, place the slices of goat cheese on the bed of lettuce.
Autumn salad with beetroot, pears & goat cheese
Preparation time: approx. 15 minutes
Ingredients:
Preparation:
Wash and drain the lamb’s lettuce. Wash the beet and pears and cut them into thin slices. For the dressing, mix oil, balsamic vinegar, mustard, maple syrup as well as salt and pepper. Fry the walnuts in a pan without oil for about 3 minutes while stirring them constantly until they’re golden brown. Then, cut the goat cheese into slices of about 1 cm thickness. Heat some oil in the pan and fry the cheese for about 2 minutes per side.
Now, arrange the beetroot and pears on the plate, spread the lamb’s lettuce and walnuts on top and pour the dressing over them. Finally, place the slices of goat cheese on the bed of lettuce.
Enjoy your meal!
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