Roquefort Pears on Chicory in Orange Marinade

(approx. 25 min.) Coarsely chop walnuts, mix well with mango chutney, orange juice, cooled pressed olive oil and orange balsamic vinegar, season strongly with sea salt and freshly ground pepper, season with rubbed thyme.

Rinse the lettuce very well, drain. Cut chicory in half, cut out stem generously, cut two to three times lengthwise. Arrange Vogerlsalat in the middle on oval plate, chicory at both ends.

Clean pears, cut in half, remove core, cut into wedges and fry briefly on both sides in a little hot olive oil.

Cut Roqüfort cheese into pieces, place on top of the pears and bake in the oven at 175 °C.

Peel and fillet the oranges. Spread the orange marinade evenly over the leaf salad, place the pear wedges on the chicory, sprinkle with chili flakes and spread the orange wedges evenly over the top.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these also stand out for their fresh taste!

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