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Autumn salad with pears and goat cheese
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A picture of Autumn salad with pears and goat cheese.

Autumn salad with pears and goat cheese

Marek Thi
Marek Thi @cook_7798168
Soest, Germany

In autumn, when the pears are mature ... here comes a delicious salad recipe for this season.

In autumn, when the pears are mature ... here comes a delicious salad recipe for this season.

Read more

Autumn salad with pears and goat cheese

Marek Thi
Marek Thi @cook_7798168
Soest, Germany

In autumn, when the pears are mature ... here comes a delicious salad recipe for this season.

In autumn, when the pears are mature ... here comes a delicious salad recipe for this season.

Read more
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Ingredients

15 mins
2-serving
  • 150 Gramscorn salad
  • 150 Gramsbutterhead lettuce Salanova
  • 2pears
  • 2 Tablespoonswalnuts
  • 2goats cream cheese
  • 2 Tablespoonsbalsamic vinegar
  • 1 Tablespoonmustard wholegrain
  • 0.5 Clovegarlic
  • 3 Tablespoonspumpkin seed oil virgin
  • 2 Tablespoonswater , warm
  • 1 Pinchsalt
  • 1 Pinchpepper
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Steps

15 mins
  1. 1

    Clean and wash corn salad and Salanova.

  2. 2

    Whisk vinegar, mustard, garlic, pumpkin seed oil and water, season with salt and pepper.

  3. 3

    Cut goat cheese into halves and put into a tin, bake in pre-heated oven at 200°C for 7-10 minutes.

  4. 4

    Cut pears into thin slices.

  5. 5

    Mix corn salad and leaf lettuce with ¾ of dressing and spread on plates, top with pears and sprinkle with walnuts and rest of dressing.

  6. 6

    Put baked goat cheese into the middle and serve immediately.

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Marek Thi
Marek Thi @cook_7798168
on September 17, 2012 20:33
Soest, Germany
Welcome on my page at cucumbertown.I'm here to get new inspirations from all over the world.I love vegetables and I try to choose my food seasonal, organic and local.I welcome your suggestions and comments. If you like my recipes, you feel encouraged to review and share. I have a food blog in German language http://salatwerkstatt.de. On my blog I write on topics related to sustainable agriculture and food culture.Marek Thielemann
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