Warm Pear and Walnut Salad with Croutons and Roquefort Dressing
Salads • French
Description
Warm pear and walnut salad with croutons and Roquefort dressing
Ingredients
- Pears 4 pieces
- Walnuts 0 oz
- Vegetable Oil 1 tablespoon
- Butter 0 oz
- Sour Cream 2 tablespoons
- Whole egg 1 piece
- Eel 5 oz
- Roquefort cheese 5 oz
- White bread 0 oz
- Olive Oil 2 teaspoons
Step-by-Step Guide
Step 1
In a bowl, place 10 g of cheese and pour in the olive oil. Add the bread and mix so that all pieces are coated with the cheese mixture. Bake in the oven for 10–15 minutes at 355°F.
Step 2
Cut the pears into 4 parts and remove the core. Each quarter should be divided into 4 smaller pieces.
Step 3
In a large skillet, heat the nut oil and toast the walnuts. Transfer them to a plate.
Step 4
Add the butter to the skillet and sauté the pears until golden brown, about 3 minutes on each side.
Step 5
Pat the pears dry with a paper towel and place them on a plate. Keep warm.
Step 6
In a small saucepan, combine the sour cream and remaining cheese. Place over low heat and keep warm until the cheese melts.
Step 7
Add the egg yolk and, while stirring, allow the sauce to thicken without boiling.
Step 8
Distribute the lettuce leaves onto 4 plates, add the pears, sprinkle with walnuts, and drizzle with the sauce.
Step 9
Top each plate with a handful of croutons and serve.
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