ROASTED PEAR SALAD WITH BURGUNDY NOTES

'Let's enjoy making food for all our senses'

 

The pears:

  • 8 small pears
  • 1 orange
  • 2 tbsp maple syrup
  • 2 tbsp olive oil
  • Fresh rosemary
  • A pinch ginger powder
  • A pinch sea salt

The salad:

  • Fresh green kale
  • ½ lemon
  • A pinch cayenne
  • 3-4 beetroots
  • 2 oranges
  • 6 radishes
  • Sprouts (as beetroot, alfalfa, brocoli…)
  • Olive oil
  • Sea salt & black pepper

The nuts: 

  • 1 cup pecan nuts
  • 1/2 cup sesame seeds
  • 1/2 cup sunflower seeds
  • 2 tbsp maple syrup
  • 2 tbs tamari sauce
  • 2 tbsp coconut oil
  • 1 tsp cinnamon powder
  • A pinch sea salt

The Dressing:

  • 2 tsp Dijon mustard
  • 2 tbsp olive oil
  • 1 orange /juice
  • 2 tbsp maple syrup
  • Sea salt
  • Black pepper

 

This recipe is a part of the project FvF cooking series.

The pears: Peel and cut the pears into halves, and place them on an oven tray. Squeeze the orange to get some juice, pour it into a bowl. Whisk the juice together with the maple syrup, olive oil, sea salt and a pinch of ginger powder. Cut some fresh rosemary leaves and add into the mix. Brush the pears with the orange-rosemary juice.

The salad: Rinse and drain the greens. Place them in a bowl. Squeeze the lemon, add a pinch of cayenne, sea salt and olive oil. Massage the kale with your hands. Peel and slice the oranges. Remove the skin from the beets and cut into small squares. Sprinkle some olive oil and sea salt  on the top of them and roast them in the oven for approx. 15-20 minutes. Remove from the oven and let them cool down. Slice the radishes.

The nuts: Combine all the ingredients together in a big container. Place the mixed nuts in a saucepan. Roast the nuts, stirring constantly with a wooden spoon until they start to get a little bit darker. Let them cool down before serving. (Actually it is in the process of cooling down that they will become crispy)

The dressing: Mix and whisk all the dressing ingredients together.

Serve the salad, by presenting a couple of roasted pears with some marinated green kale leaves, beets, orange, radishes and sprouts. Spread some spicy nuts on the top and add the dressing just before eating.