Zepter Blog
INGREDIENTS (4 servings)
- 4 pears
- 1 tbsp. honey
- Juice of 1 grapefruit
- 30 g butter
- 100 g arugula
- 1 head lettuce
- ½ a head of radicchio
- 100 g blue cheese
- 1 pomegranate
- 1 handful toasted hazelnuts
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For the dressing
- 60 g toasted hazelnuts
- 3 tbsp. balsamic vinegar
- 70 ml olive oil
- Juice of 1 grapefruit
- 1 tbsp. honey
- Himalayan salt
- Pepper
PREPARATION
- In a Quadra casserole dish, melt butter and honey. Once it starts to simmer add sliced pears and the juice of 1 grapefruit
- Let caramelize for 3-4 minutes, then remove from heat
- For the dressing, use the MixSy to blend the hazelnuts until a paste-like consistency is reached. Once you have a paste, add the remaining ingredients for the dressing to the MixSy container and mix until combined
- Arrange the salad on a Royal Gold Bordeaux porcelain plate and layer the pears over top
- Garnish with pomegranate, crumbled blue cheese, chopped hazelnuts and dress with the hazelnut vinaigrette
