Bacchus semi-dry

Ingredients

• 150 gMixed baby greens
• 200 gGoat cheese log
• 2 piecesRipe pears
• 40 gWalnut kernels
• 2 tbspHoney
• 1 tbspButter
• 4 tbspOlive oil
• 2 tbspWhite balsamic vinegar
• 1 tspDijon mustard
• 1 pinchSalt
• 1 pinchBlack pepper

Preparation

1. 1Thoroughly wash the salad greens, spin them dry, and tear into bite-sized pieces.
2. 2Wash the pears, remove the cores, and cut the fruit into thin slices.
3. 3Heat the butter in a non-stick pan, sear the pear slices until golden brown, and drizzle with one tablespoon of honey to lightly caramelize.
4. 4Roughly chop the walnut kernels and toast them briefly in the pan with the pears over medium heat.
5. 5For the dressing, whisk the remaining honey with the vinegar, oil, and mustard until emulsified, then season to taste with salt and pepper.
6. 6Cut the goat cheese log into approximately 1 cm thick slices and warm briefly under the oven broiler if desired.
7. 7Arrange the salad on plates, drizzle with the dressing, and decoratively top with the warm pears and goat cheese slices.