Fruity autumn salad with lamb and Roquefort

Ingredients for 4 servings:

• 400 g beans, green
• Salt and pepper, black, from the mill
• 200 g lamb, boned back
• 2 tbsp oil
• 3 bulb(s)
• 2 tbsp lemon juice
• 100 ml pear juice
• 3 tbsp white wine
• 2 tbsp vinegar (white wine)
• 6 leaves of oak leaf lettuce
• 50 g cheese (Roquefort)
• 40 g almonds
• 2 tbsp cranberries, from the jar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

very unusual salad, in small quantities as a starter or as a main course

Cut the beans into pieces and cook in boiling salted water for 15-20 minutes. Drain. Fry the lamb in 1-2 tablespoons of oil, turning occasionally, for 5-7 minutes. Season with salt and pepper. Let rest wrapped in aluminum foil. Cut the pears into thin wedges. Add 1 tablespoon of oil to the frying fat and sauté the pears for about 1 minute. Drizzle with lemon juice, remove the pears from the cooking liquid. Deglaze the cooking liquid with pear juice, white wine, and vinegar and heat briefly. Season with salt and pepper. Tear the lettuce leaves into small pieces. Cut the cheese into small pieces. Slice the meat. Mix the lettuce leaves with the beans, meat, and pear slices and serve. Scatter the almonds and cranberries on top. Serve drizzled with the marinade.