Salad with Pear, Blue Cheese and Lemon Jelly

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Salad with Pear, Blue Cheese and Lemon Jelly
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Health Score:
7,2 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 33 min.
Ready in

Ingredients

for
4
For the jelly
20 grams ginger
½ organic lemon (Juice and zest)
1 tablespoon sugar
¼ teaspoon Agar
For the salad
1 handful Mizuna (substitute arugula)
1 handful baby Dandelion greens
4 Beet Greens
80 grams Blue cheese
1 Pear
2 tablespoons olive oil
2 tablespoons White vinegar
salt
freshly ground peppers
1 pinch sugar
12 slices Capicola
How healthy are the main ingredients?
gingersugarolive oilsugarlemonPear

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.