Rocket salad with pears and ricotta

Rocket salad with pears and ricotta

Total: 10 min. | Active: 10 min.
vegetarian, gluten-free
Nutritional value / person: 238 kcal
, Fat: 16 g
, Carbohydrate: 21 g
, Protein: 5 g
There are days when you come home late, don't feel like going shopping and the half-empty fridge doesn't look very promising at first glance. But then you suddenly conjure up a new favourite dish, such as this rocket and pear salad, using a few fresh ingredients and some food items that you almost always have on hand. The leftovers are used up, and the salad looks great too. A true win-win!

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Ricotta

100 g ricotta
1 tbsp liquid honey
salt and pepper to taste

Salad

200 g rocket
2 pears, thinly sliced
2 tbsp honey mustard
2 tbsp white balsamic vinegar
4 tbsp olive oil
salt to taste
4 tbsp capers, rinsed, drained
4 sprigs thyme, leaves torn off
1 organic lemon, use grated zest
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How it's done

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Ricotta

Whisk together the ricotta and honey, season.

Salad

Arrange the rocket and pears on plates. Whisk together the mustard, balsamic and oil. Season the dressing, drizzle over the salad, top with the ricotta. Sprinkle with the capers, thyme and lemon zest.

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