AUTUMN SALAD

Preparation time

15 to 20 minutes

Ingredients

For 2 people

For 4 people

1 Lettuce Oakleaf Green

1 Beetroot Candy

1 Radish Blue Meat

1 French William Pear

A pinch of Fresh Thyme

2x Burrata

½ Lemon

Extra-virgin olive oil

Sea Salt & Pepper

1 Lettuce Oakleaf Green

2 Beetroot Candy

2 Radish Blue Meat

2 French William Pear

A pinch of Fresh Thyme

4x Burrata

1 Lemon

Extra-virgin olive oil

Sea Salt & Pepper

 

Method

Peel the Beetroot Candy and the Blue Meat Radish. Thinly slice. You can use a mandolin if you have one, otherwise use a sharp knife.

Cut away the root of the red oak leaf salad so that each leaf falls away easily and give them a rinse before gently tearing them in half and placing in your serving bowl.

Wash the pear, cut into wedges. In a frying pan, heat some olive oil and honey, add the pear wedges and sauté until lightly browned, sprinkle with fresh thyme.

Once pan-fried, put the pear wedges on a plate and allow to cool for 5/10 minutes.

Put all the ingredients in a large bowl, season with sea salt and pepper, add olive oil, toss everything together and enjoy!

You can also add some lemon juice if you want. You can serve the burrata on a side plate, serve with a drizzle of olive oil and season with salt and pepper !