Ingredients
100 gms� � � � � � � � Baby Beetroot
1 pc� � � � � � � � � � � �Nashi Pear
5 gms� � � � � � � � � � Assorted Salad Leaves
1 tbsp� � � � � � � � � � Stiliton Blue Cheese
5 gms� � � � � � � � � � Beetroot Puree
To taste� � � � � � � � � Salt
5 gms� � � � � � � � � � Walnut
10 gms� � � � � � � � � Toasted Sesame Seed
50 ml� � � � � � � � � � �Blueberry
10 ml� � � � � � � � � � �Lemon Juice
5 gms� � � � � � � � � � Honey
20 ml� � � � � � � � � � �Olive Oil
1 thread� � � � � � � � �Saffron
1 each� � � � � � � � � �Whole Spices
15ml� � � � � � � � � � � Cream
Method
- Cut beetroot in julienne shape and plunge in ice cold water. Poach the pears in stock syrup flavored with spices and saffron.
- After the pear is tender remove from stock syrup and let it cool. Make salad dressing out of blue berry, lemon juice , honey and olive oil
- Make beet root puree using the beetroot trimmings and emulsify with olive oil
- Broil the sesame seeds and coat the pears bottom using these seeds
- Blend the blue cheese in a blender using cream
- Remove the beet root from cold water, dry and toss them in the dressing.
- Plate the salad to your liking and enjoy.
