4 tbsps dividedLiquid White Honey Squeeze Beehive1 KG
1/3 cup Hazelnuts
1/2 cup Olive oil and old white cheddar
1 tbsps Butter and Dijon mustard
3 tbsps White Wine Vinegar
1 pinch Salt and pepper
Step 2 | Serves 4
2 tbsps Honey Mustard
3 tbsps White wine vinegar
1 pinch Pepper Black Ground540 GR
1/2 cup Olive oil
Procedure
Cut and core pear and cut into 1/8" wedges. In a large skillet on medium-high heat melt butter add pears and season with salt and pepper. When pears are golden brown add 3 tbsp. honey and toss to coat. Reserve. In a large bowl add vinegar Dijon mustard and remaining honey then slowly whisk in olive oil. Add mixed greens and toss well to combine. For service place 1 cup of salad on plate add 4 pieces of pear and sprinkle hazelnuts and cheese on top evenly. Serve.
In a medium bowl combine mustard vinegar salt and pepper. Slowly whisk in olive oil. Refrigerate until needed.
