This pear carpaccio with nutty crunch is delicious. And if there is one thing that amuses me about summer, it is inventing a thousand and one salads.
This one today is one of the easiest and tastiest salads I've prepared lately and on which you can add or remove ingredients depending on what you have in the fridge.
Ingredients
- 3 Conference Pears
- 1 jar sun-dried tomatoes in olive oil
- A handful of arugula leaves
- 100 g gorgonzola cheese
- 100 g walnuts
- 3 tablespoons honey
- 100 g Serrano ham
For the dressing
- 3 tablespoons extra virgin olive oil
- 1 teaspoon Dijon mustard
- The juice of half a lemon
Directions
In an Efficient pan, caramelize the walnuts with the honey until golden brown. Put them on a tray with baking paper and separate them carefully so as not to burn ourselves. Let them cool so that the caramel hardens.
Prepare the dressing by mixing the oil, mustard and lemon. Reserve.
Cut the pears into very thin wheels and put them on the serving plate.
Put the arugula leaves, sun-dried tomatoes and a few pieces of gorgonzola cheese cut into squares on top.
We finish with the caramelized walnuts. With the help of a teaspoon, drop the dressing on the pears
Tips and Tricks
- Prepare extra dressing because you can keep it in the fridge and use it in all your salads
- You can substitute your favorite nut for the nuts
- Difficulty: Easy
- Preparation time: 10 minutes
- Servings: 4
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