Salad with Pear, Blue Cheese and Lemon Jelly
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 33 min.
Ready in
Ingredients
for
4
- For the salad
- 1 handful Mizuna (substitute arugula)
- 1 handful baby Dandelion greens
- 4 Beet Greens
- 80 grams Blue cheese
- 1 Pear
- 2 Tbsps olive oil
- 2 Tbsps White vinegar
- salt
- freshly ground peppers
- 1 pinch sugar
- 12 slices Capicola
Preparation steps
1.
For the jelly: Peel the ginger and grate finely. Heat with the lemon juice and zest, the sugar and 75 ml (approximately 1/3 cup) water in a pot. Dissolve the agar in 3 tablespoons water, add to the lemon ginger mixture and simmer for 2-3 minutes. Pour through a sieve into a small bowl and allow to cool and set.
2.
For the salad: Rinse the mizuna (or arugula), dandelion and beetroot leaves and shake dry. Cut the cheese into slices. Rinse the pear, cut into quarters, remove core and cut into slices. Whisk together the oil with the vinegar and season with salt, pepper and sugar.
3.
Arrange the greens, pear slices, Coppa and the cheese on four plates. Drizzle with the lemon jelly and dressing. Serve immediately.
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