Ingredients
- 3 nashi pears
- 80 g of lamb’s lettuce
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olive oil
- 20 g hazelnuts
- 2 level teaspoon(s) of mustard pickles
- 40g feta
Preparation
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Wash and squeeze out the lamb’s lettuce. Wash the nashi pears, dry them and cut them into thin slices, de-seeding them. Place them in a deep dish and marinate them in olive oil for about 10 minutes. Drain them, reserving a little olive oil to season the lamb’s lettuce.
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Roast the hazelnuts in a pan over medium heat, stirring regularly for 7 to 10 minutes. Let them cool then crush them.
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Mix the lamb’s lettuce with a dash of olive oil. On serving plates, distribute the slices of nashi pears and the lamb’s lettuce, garnish with pieces of roasted hazelnuts, mustard pickles and pieces of feta. Season with salt and freshly ground pepper and enjoy immediately.
