Autumn salad with nuts, cheese and pears

Ingredients for 4 servings:

• 100 g frisée lettuce
• 100 g lamb’s lettuce
• 4 tbsp Balsamic vinegar (apple)
• 3 tbsp olive oil, best quality
• 3 tbsp walnut oil, cold squeezed
• 1 tsp mustard (Dijon)
• 1 tsp sea salt, fine
• some pepper, black from the mill
• 100 g farmer’s bread, dark, without crust
• 200 g cheese (soft cheese with red rind, e.g. Chaumes or St. Albray)
• 2 pears, ripe
• 200 g grapes, blue and green
• 50 g walnuts
• 2 tbsp butter

Instructions

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

Clean the lettuce, wash it thoroughly, spin dry, tear it into bite-sized pieces, and arrange them on the plates. Toast the walnuts in a dry pan until fragrant (you can also do this in the microwave, but stir frequently to prevent the nuts from burning). Let it cool and then roughly chop it. Dice the bread and cheese. Core the pears and cut them into wedges. Wash and halve the grapes, removing any seeds. Heat the butter in a non-stick pan, add the bread, and fry over medium heat until crispy and brown. Mix together a dressing from apple balsamic vinegar, olive oil, walnut oil, mustard, salt, and pepper. Arrange the bread, cheese, pears, and grapes on top of the salad and drizzle with the dressing. Garnish with balsamic cream, if desired.