Avocado salad with pear and gorgonzolla
Ingredients:
- lettuce - 1 head;
- pears - 3 pieces;
- cheese "Roquefort" - 150 g;
- avocados - 1 piece;
- green onions - 3 feathers;
- sugar - ¼ of a century;
- pecan nuts - ½ st;
- olive oil - 1/3 of a century;
- red wine bite - 3 tbsp. spoons;
- mustard - 1 ½ tbsp. spoons;
- salt, pepper - to taste.
Preparation
Nuts caramelize in sugar on a hot frying pan. We transfer the received mass to the greased pan, cool and split into pieces. In a small bowl, mix the oil, vinegar, 1½ teaspoons of sugar, mustard, salt and pepper. The resulting dressing water a mixture of finely chopped pears, lettuce leaves, chopped onions, pieces of cheese and avocado. We decorate a ready-made salad with pear and cheese with caramelized nuts.
Salad with rucola and pear
Ingredients:
- almonds - 2/3 of a century;
- watercress - 1 bunch;
- rucola - 1 bundle;
- pear - 2 pieces;
- blue cheese - 70 g;
- wine vinegar - 1 tbsp. a spoon;
- Dijon mustard - 2 tbsp. spoons;
- olive oil - 3 tbsp. spoons;
- salt, pepper - to taste.
Preparation
Fried almonds are crushed into a large crumb with a knife. Leaves of rucola and watercress are washed and dried. For filling in a separate bowl, mix the vinegar, mustard, salt and pepper. We beat the mixture, gradually adding olive oil. Pear cut into thin plates and put on a pillow of greenery, sprinkle the salad with crumbs of nut and blue cheese, lightly mix and fill the snack. We serve to the table immediately after preparation in addition to bread toasts to any side dish or meat. Bon Appetit!