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Cocineros
Ingredients:
People :

4

Preparation time :

25 min

Difficulty:

Easy

Description

Esta publicación está disponible en: es

Ingredients
  • 2 tablespoons of raisins
  • 4 slices of whole grain bread
  • 4 slices of fresh goat cheese
  • 1/2 tablespoon organic cane sugar
  • 40 g. fresh spinach leaves
  • 40 g. curly endive leaves
  • 40 g. rocket
  • 3 firm pears
  • 80 ml. olive oil
  • 5 tablespoons walnuts or hazelnuts
  • Sea salt
Preparation
  1. Preheat oven to 200ºC and rehydrate the raisins in a glass of hot water.
  2. Lay out the bread on a baking sheet. Place slices of cheese on bread and sprinkle with sugar (just a pinch per slice).
  3. Bake for about 10 minutes, until you can see a good gratin.
  4. Meanwhile, wash and dry the salad leaves.
  5. Wash pears and cut into thin slices discarding the cores and pips.
  6. Then prepare a nut oil by blending ground nuts with oil. Season the salad leaves with the oil and flake salt.
  7. Arrange  a little pile of salad leaves on each plate, remove the toast with melted cheese from oven and place on top. Top  with slices of pears and raisins and serve.

Additional information

People :

4

Preparation time :

25 min

Difficulty:

Easy