- honey - 2 items. spoons
- wine vinegar - 5 items. spoons
- olive oil - 5 Art. spoons
- ripe pears, peeled and chopped - 3 pieces
- shallot, divided into two parts - 8 pieces
- mustard - 1 teaspoon
- water - 1/3 Glass
- large bunch of lettuce - 1 piece
- heads of Belgian endives, sliced - 2 pieces
- fried walnuts - 3/4 Glass
Preheat the oven to 200 degrees. In a small bowl, whisk together the honey, 3 tablespoons of vinegar and 2 tablespoons of oil, season with salt and pepper. Arrange the pears and shallots in one layer in a saucepan, pour the mixture with honey. Bake for about 30 minutes. Meanwhile, make a gas station. In a small bowl, beat the remaining 2 tablespoons of vinegar, 3 tablespoons of oil and mustard, season with salt and pepper. Remove onions and pears from the oven. Put the pan with pears and onions in a large saucepan with boiling water and cook until the liquid is reduced by half. Mix well. Mix the salad and the endive, add the dressing. Divide into portions by spreading onions, pears and nuts on each plate.
Servings: 6-8