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Salad with pear, arugula and cheese

Salad with pear, arugula and cheese, Prescriptions, Any category, Any kitchen, European cuisine, Salads

Ingredients portion 1

Rucola 50 g

Sugar 1 tablespoon

Butter 1 tablespoon

Gorgonzola cheese 25 g

Modena balsamic vinegar 2 tablespoons

Roasted pine nuts 10 pieces

Pears 1 piece

Cooking instructions 5 minutes

1 Melt the butter and sugar in a pan, add the balsamic vinegar and caramelise the pear slices for a couple of minutes. The pear should be soft but hold its shape.

2 Place the arugula on the plate, then the pear, crumble the gorgonzola (you can also use other mildewed cheese), sprinkle with the nuts and season with the remaining caramel.


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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .