Chicory and pear salad with Parmesan and cinnamon

Ingredients for 4 servings:

• 2 chicory
• 2 bulb(s)
• 1 tbsp sugar
• 80 ml pear juice, alternatively apple juice
• 1 cinnamon stick(s)
• 1 lemon(s), juice
• salt and pepper
• olive oil
• 2 tbsp balsamic vinegar, lighter
• Parmesan
• n. B. Salt flakes, pink

Instructions

Working time approx. 20 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 1 minute; Total time approx. 41 minutes

A fresh and crisp salad for the winter season.

First, make the stock. Caramelize the sugar and deglaze with pear juice and lemon juice. Bring to a boil with the cinnamon stick and let it steep for five minutes. Then let it cool. Clean the chicory, halve it, and remove the stalk. Set the heart leaves aside and cut the rest into small cubes. Halve the pears, remove the cores, and peel three halves, then cut them into small cubes. Use a vegetable peeler to thinly slice the fourth half lengthwise and set aside. Use the vegetable peeler to also cut a few thin shavings of Parmesan cheese and set aside. Remove the cinnamon stick from the stock, season with salt, pepper, and balsamic vinegar. Add the pear and chicory cubes, and marinate for about 15 minutes. Add a few drops of olive oil and season again. It is helpful to use a serving ring for serving. First, add the diced lettuce, and then loosely twist the pear and Parmesan shavings on top to form a rose. If you don’t have a serving ring, try twisting the shavings a little and then placing them on the salad. Drizzle a little oil over the salad, tuck the heart leaves into the pear rose, and if you have one, sprinkle everything with some pink salt flakes.