Warm Salad with Caramelized Pear, Almonds, and Cream Cheese
Salads • European
Description
Warm salad with caramelized pear, almonds, and cream cheese
Ingredients
- Pears 1 piece
- Butter ½ tablespoon
- Palm Sugar 1 teaspoon
- Chopped almonds 4 tablespoons
- Semi-soft cream cheese 5 oz
- Mixed salad greens 5 oz
- Cucumbers 5 oz
- Olive Oil 5 tablespoons
- Dijon Mustard 1 teaspoon
- Lime Juice 1 teaspoon
- Champagne Vinegar 1 teaspoon
- Honey 1 teaspoon
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
First, make the dressing, which is a variation of a classic vinaigrette; it's very simple. Mix the mustard, olive oil, vinegar, lime juice, honey, salt, and pepper. It's best to use a whisk, as the ingredients will combine into an emulsion and the dressing will thicken slightly.
Step 2
Toast the sliced almonds in a dry skillet until golden brown and transfer them to another container to prevent burning and a bitter taste. This often happens with nuts and seeds; they can overcook due to internal temperature if not removed from the skillet.
Step 3
Cut the cheese into cubes and the cucumbers into rounds. It's best to use young cucumbers with soft skin and no coarse seeds.
Step 4
Wash the salad leaves and gently dry them, or simply remove excess water droplets. Alternatively, use a pre-packaged salad mix.
Step 5
For the pear (preferably a firm variety like Bartlett), you can even choose one that is not overly sweet. Cut the pear into quarters and remove the seeds. Slice thinly (5mm). In a skillet, melt the butter and lightly sauté the slices (1 minute on each side), sprinkle with a teaspoon of palm sugar, dip the pears into the resulting caramel, and remove from heat.
Step 6
It's best to serve this salad in portions. On two plates, arrange the salad leaves and cucumber rounds. Top with the pear slices and cheese cubes. Drizzle the salad with the dressing, sprinkle with sliced almonds and freshly ground black pepper, and garnish with starfruit slices (or a mint leaf).
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