Corn salad with pears, beans, bacon and gorgonzola
Time
Preparation time: 10 min.
Cooking or baking time: 15 min.
Total preparation time: 25 min.
Corn salad with pears, beans, bacon, gorgonzola with raspberry vinaigrette. We like to eat the salad as a main course in autumn and winter and it is also very popular with our guests as an appetizer.
ingredients
For 2 people as a main course or 4 people as an appetizer
- 150 g lamb's lettuce
- 350 g of green beans
- 2 pears (can still be fixed), for example, Abate Fetel
- 100 g breakfast bacon
- 100 g of gorgonzola
- 3 stalks of savory
For the raspberry vinaigrette
- 4 tbsp oil
- 2 tablespoons raspberry vinegar
- 1 large pinch of sugar or honey
- salt and pepper
preparation
- Thoroughly wash and read the lamb's lettuce. Share large florets, so you can eat the salad later easier. Drain well or spin dry.
- Wash and read the green beans and cut into bite-sized pieces. Bring the water to a boil in a wider saucepan, add the savory and 1 teaspoon of salt to the water, add the beans and cook for a few minutes until the beans are tender but still firm. Drain in a sieve and allow to cool.
- Cut the bacon into 4 pieces to make small squares. Place the individual bacon leaflets next to each other in a large, coated pan and fry until crisply light brown. Place on a plate and set aside.
- In the meantime, wash the pears, quarter them and cut out the core, then halve each quarter. Fry in the pan with the fat of the bacon for a few minutes, the pears should remain a little bit sturdy. If necessary. add one tbsp of oil.
- For the vinaigrette mix the ingredients together. When salting, take into account that the bacon will later also salt the salad.
- Place the lamb's lettuce in a bowl, mix well with half of the vinaigrette and serve immediately on plates, then arrange the beans and bacon on top. Dice the gorgonzola and sprinkle over it. Then drizzle the remaining vinaigrette on the salad.
