Pear Salad with Grapefruit Lavender Dressing
Arugula, pea shoots and bull’s blood microgreens topped with sliced pear, honey ricotta and flash-fried spinach. Drizzled with a fragrant grapefruit lavender dressing.
Appetizer/Shareable
Salads
Main Course
Gluten free
Ingredients per serving
Prepare Grapefruit Lavender Dressing
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Ginger, fresh, pureed 25.0 g
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Lavender syrup, prepared 125.0 ml
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Grapefruit juice 450.0 ml
Prepare Honey Ricotta
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Ricotta cheese 2.0 kg
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Honey 125.0 ml
Finish the Salad
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Pea shoots 425.0 g
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Bulls blood micro greens 180.0 g
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Pear, sliced 680.0 g
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Spinach, flash fried 450.0 g
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Arugula 200.0 g
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Grapefruit Lavender Dressing, prepared 450.0 ml
Preparation
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Prepare Grapefruit Lavender Dressing
- Combine ingredients and whisk together.
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Prepare Honey Ricotta
- Combine ingredients and whisk.
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Finish the Salad
- Gently toss together greens and top with pear, ricotta, and fried spinach. Drizzle with dressing.
