Salad with pears, onions and blue cheese

Ingredients for 6 servings:

• 75 g walnuts
• 2 bulb(s)
• 2 onions, red, cut into thin rings
• 125 g blue cheese (e.g. Stilton)
• 1 orange(s), the juice
• 2 tbsp olive oil
• 1 tbsp thyme, chopped
• 1 tbsp chives, chopped into rolls
• n. B. Orange(s) – fillets as a garnish
• lemon juice

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

sophisticated starter – also great for guests

Roast the walnuts in a pan until light brown, then let cool. Wash the pears, quarter them, remove the cores, and thinly slice them. Drizzle with a little lemon juice. In a bowl, combine the pears, onions, thyme, and the cooled walnuts. Crumble or dice the cheese and sprinkle over the salad. Ladle into serving bowls. Make a marinade with the olive oil and orange juice and drizzle over the salad. Garnish with the chives and orange segments. Serve with some baguette. Note: We always serve this salad on Christmas Eve as a starter for roast venison.