Iceberg lettuce with pear, Brie and cocoa nibs

Ingredients for 4 servings:

• 1 head of iceberg lettuce
• 1 small pear(s)
• 50 g Brie(s)
• 2 tbsp cocoa nibs, to taste
• 1 tbsp almond butter
• 2 tbsp lemon juice
• 4 tbsp water
• 1 pinch(s) of salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

vegetarian

Wash the iceberg lettuce and cut into bite-sized pieces. Mix the dressing ingredients well and pour over the iceberg lettuce. Wash and chop the pear, as well as the Brie into bite-sized pieces. The amount is approximate; it will depend on your appetite and what you’re using the salad for. Pour both over the salad, tossing in a little more if needed. Before serving, sprinkle the cocoa nibs over the salad to taste. They give the salad a little extra and, in my opinion, go wonderfully with the rest of the salad. Just don’t make the mistake of stirring them in, because then they’ll just sit at the bottom of the bowl and you’ll end up eating them separately.