Prep Time
20 min
Cook Time
6-8 min
Difficulty
Easy
Serves 4
1 bunch arugula
1 butterhead lettuce
1 lollo rosso lettuce
3 pears
2 tbsp Lurpak butter
4 tbsp white balsamic vinegar
2 tbsp brown sugar
100g coarsely ground walnuts
150g Castello Danablu cheese cut into small cubes
Trim the arugula, butterhead, and lollo rosso. Rinse thoroughly. Place in a colander to drain. Remove your drained greens from the colander. Tear them by hand into small pieces. Place in a large salad bowl. Peel and core the pears. Cut into 8 pieces. Place a large nonstick pan on the stove. Turn heat to high. When the pan is well heated, add the butter, white balsamic vinegar, and brown sugar. Stir. As soon as the brown sugar has dissolved, add the pears. Sauté pears until they begin to soften. Continue cooking until pears are caramelized. Remove from pan. Allow to cool. Add the pears to the salad bowl with the greens. Sprinkle with the coarsely ground walnuts and the finely cubed blue cheese. Toss thoroughly. Serve in individual plates.
