Caramelised pear and cheese salad

If I had to choose one salad to eat, it would be this one. A combination of sweet and salty, mild and spicy. Every element plays a big role here. And the first mouthful is always had with everything - cheese, salad, pear and nut.

20 g butter
4 small pears, in 6-8 spears
1 tsp rosemary, chopped
a little lavender (if you want)
1 tbsp demerara sugar
20-30 ml mild extra virgin olive oil
300 g lettuce mix, including radicchio salad
150 g blue cheese (Fourme d’Ambert, Roquefort, Bleu d’Auvergne), pieces
handful of pecans or walnuts
nutmeg 1/2 organic orange zest, finely grated
sea ​​salt to taste
freshly ground black pepper to taste


Melt butter in a pan over medium heat. Add pears, rosemary, lavender (if using) and sugar. Sauté, letting the pears caramelise on one side. Carefully turn and cook on the other side. When ready, remove from pan and place on a plate.

Add oil to the pan juices/caramel and stir. Put in a bowl with lettuce and not too much salt (the cheese is salty) and pepper. Mix. Arrange in a serving bowl, placing pears, cheese and nuts on top. Grate the zest and a little nutmeg. Serve.