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Tête de Moine AOC Pear Salad with Vinaigrette

Category : Appetizer
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Tête de Moine AOC Pear Salad with VinaigretteZoom
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Preparation time :
20 min

Total time :
20 min

Portions :
4

 
  • 16 Tête de Moine AOC rosettes
  • 1 red (or yellow) chicory salad
  • 1 small Batavia salad
  • 2 pear slices
  • 1 sprig chives
  • 30 g walnuts

Sauce :

  • 2 tbsp. lemon juice
  • 1 tsp. medium strength mustard
  • 1 tbsp. wine vinegar
  • 1 tsp. honey
  • 3 tbsp. nut oil
  • Salt and pepper
  • 1 small shallot
  • 1 garlic clove
 

DIRECTIONS:

Wash lettuce and cut into bite-size pieces.

Wash and cut pears in quarters, remove core, cut into thin slices lengthwise, and immediately soak in lemon to avoid browning.

Sauce: whisk together mustard, vinegar, honey, oil, salt, and pepper.

Add minced shallot and garlic.

Dress salad and toss.

Arrange on plates.

Garnish with Tête de Moine AOC rosettes, pears, chives, and coarsely chopped nuts.

 

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Did you know ... ?

  • Swiss cows that produce the milk needed to make Cheeses from Switzerland are fed naturally dried hay in winter and fall. In spring and summer, they graze on herbs in pristine prairies and alpine valleys.
  • Swiss cows do not eat silage since it is fermented and affects the makeup of their milk.
  • Farms producing milk used to make Cheeses from Switzerland are family-run businesses with an average of 20 cows per farm.
  • Industrial farming is virtually nonexistent in Switzerland.
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