Unbelievably tasty salad with caramelised pears, walnuts, blue cheese and BON JOY bread crisps!
Fresh mayonnaise dressing for the salad:
100 g of Mayonnaise Vilnius
25 g of olive oil
15 g of lemon juice
15 g of mustard seeds
salt according to the taste
1 tea spoon of honey
Mix all products until solid consistency and season with salt.
handful of garden rocket
200 g of walnuts
120 g of blue cheese Masters Of Cheese
3 table spoons of brown sugar Assorti
4 table spoons of honey
2 table spoons of butter Assorti
Several springs of thyme
BON JOY breach crisps
2 cedar planks Kamado BONO
Ass nuts and brown sugar to a dry pan. Bake for several minutes until the nuts are caramelised. Remove them from the pan and place into another vessel.
Cut the pears in half, remove the seeds, add a spoon of butter, honey and a spring of thyme. Place the prepared pears on the cedar plank and bake in a barbecue kettle in the temperature of 180oC for 20 minutes.
Cut the baked pears in pieces.
Put the salad, a piece of pear and caramelised walnuts to a plate. Add cheese and BON JOY bread crisps to the salad and spread some dressing.
Recipe: “Kitchen stories”.