This autumnal one combines the sweetness of juicy pear, the gentle bitterness of arugula, the creamy saltiness of feta and crunchy nuts. It's a great accompaniment to meat or fish, but can also stand on its own as a light lunch or dinner. The raspberries or pomegranate also give it a fresh contrast and make it look luxurious on the table - ideal as a quick treat for guests.
Ready in 15 minutes
Portions 2
Difficulty simple
Ingredients
For the base of the salad:
- 2 handfuls of rocket
- 1 ripe pear
- 50 g of feta
- 2 tablespoons pecans (lightly toasted)
- a handful of raspberries or grains from ½ pomegranate
Dressing (choose to taste):
Lemon vinaigrette:
- 2 tablespoons olive oil
- juice of ½ lemon
- salt, pepper
Honey-mustard dressing:
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1 teaspoon apple cider vinegar
Method
- Toast the pecans briefly in a dry pan to soften them.
- Core the pear and, using a mandolin or sharp knife, cut it into very thin slices - ideally along its entire length so that it remains in the shape of the 'middle'.
- If you have a round plate, arrange the pear around the circumference of the plate, leaving the centre free. For an oval plate, spread the pear slices along both sides to create space in the middle.
- Arrange the arugula in the loose centre, top with raspberries (or pomegranate), crumbled feta and crunchy pecans.
- Finally, drizzle with the prepared dressing and serve immediately
Tips and tricks
- Serving: on its own with a piece of fresh bread / as a side dish with meat or fish - great with salmon, chicken or beef
- In autumn you can also add roasted Brussels sprouts, mashed potatoes or rice to create a complete and filling plate.
Nutritional information
| Nutritional values | portions |
| Protein | 5 g |
| Carbohydrates | 22 g |
| Fats | 23 g |
| cal | 304 kcal |
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