BIOG betroot carpaccio, lamb's lettuce with caramelised pears and goat's cheese
4
15
Clean, wash and drain the lamb's lettuce. Cut the beetroot into thin slices. Quarter the walnuts.
Cut the pears into wedges. Heat butter in a pan, add sugar and let it caramelise. Add pear wedges and 5 tbsp of water and cook for approx. 5 min.
Mix vinegar, red wine, salt, pepper and honey, add oil.
Arrange the beetroot slices on large plates like a carpaccio. Place the lamb's lettuce in the middle, then add the goat's cheese on the lamb's lettuce with 2 teaspoons. Place the caramelised pears on top, pour the vinaigrette over them and sprinkle with walnuts.
