John Myers
Ingredients for 3 servings:
- 1 pear(s), ripe, but still firm
- some flour
- 1 egg(s)
- some panko
- Fat for frying
- 60 g Roquefort
- 1 small chicory
- 1 small radicchio
- 1 handful of lamb’s lettuce
- 2 tbsp fig vinegar
- salt and pepper
- 3 tbsp oil, neutral
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 7 minutes; Total time approx. 27 minutes
Peel the pear and cut three slices lengthwise, approximately 1 cm each, from the center. Remove the core using a pear baller. Coat the pear slices in flour, egg, and panko, pressing lightly, and fry in heated fat until golden brown. Briefly drain the fat on kitchen paper. Trim and wash the lettuce, spin dry, and cut into bite-sized pieces. For the dressing, mix the vinegar with salt and pepper, then whisk in the oil. Mix the dressing with the lettuce, season to taste, and divide among serving plates. Divide the Roquefort into thirds and shape into balls. Place these on the pear slices in place of the core, and serve immediately on the bed of lettuce.
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