Pear and cheese salad

INGREDIENTS

• 2 tsp black pepper
• 2 tsp salt
• 1 tbsp honey
• 2 rosemary sprigs
• 3 tsp olive oil
• 2 tbsp hazelnuts
• ¼ lemon
• 1 tsp balsamic vinegar
• 1 oz chicory
• 1 oz watercress
• 1 oz arugula
• 1 pear
• 1 oz brie cheese
• 1 tsp baking soda
• Ice cubes
• 2 slice veggie prosciutto
• 4 grossing breadsticks

TOOLS

• 1 clean towel
• 1 pan
• 1 frying pan
• 2 graters
• 1 spoon
• 2 bowls
• 1 plate
• 1 pot
• 1 knife
• 1 board
• 1 zester
• 1 large bowl

Cut a pear in half, then slice it.

Zest lemon with a zester.

Shred brie cheese with a grater.

Heat 2.1 cups of water in a pot, add baking soda and hazelnuts, then boil for 3 minutes.

Put ice cubes in a bowl and transfer boiled hazelnuts to it for 3 minutes to get iced hazelnuts.

Peel iced hazelnuts.

Squeeze the peeled hazelnuts with a clean towel to get blanched hazelnuts.

Heat a pan, add honey, rosemary sprigs, and 1 tsp of water. Cook until boiling, then turn off the heat to get rosemary honey dressing.

Heat 1 tsp olive oil in a frying pan. Add hazelnuts and cook for 4 minutes until toasted.

Transfer the toasted hazelnuts to a board and grate them.

Combine grated hazelnuts, lemon zest, 1 tsp of salt, and 1 tsp of black pepper in a bowl. Mix everything together with a spoon to get hazelnuts crumb.

Put 2 tsp olive oil in a large bowl. Season with 1 tsp of salt and 1 tsp of black pepper. Stir in chicory, watercress, and arugula with a spoon to get dandelion greens.

Transfer the dandelion greens to a plate. Add sliced pear, hazelnuts crumbs, brie cheese, and a drizzle of rosemary honey dressing to the plate.

Cut veggie prosciutto into strips and wrap grossing breadsticks with them.

Top pear and cheese salad with wrapped grossing breadsticks.

It’s ready to be served !