- 1 salad
- 100 grams. tender young spinach leaves
- 1 cup. karydopsycha
- 4 strawberries halved
- 2 pears cut into thin slices (in their skins)
- 100 grams. roquefort at room temperature
- 1/2 baguette cut into thin slices
For the sauce
- 1/3 cup. sour milk
- 1 kg. P. Lemon juice
- 1 Tbsp.. Oil
- 1 pinch of salt
- 1 pinch sugar
How to make?
Dish slices of baguette in sheet and bake for 10 to 200 o C in air, in the middle rack until browned. Let them cool. With a fork mash the blue cheese. The brush on toasted baguette. Place in bowl all ingredients for the sauce and mix with a fork to combine.
After we wash and thoroughly drain the salad leaves, chontrokovoume in salad bowl. Add spinach, pears, strawberries, nuts. Mix very well. Divide into two plates and garnish each salad with toasted baguette and Roquefort.[wpurp-searchable-recipe]Green Salad With Blue Cheese, Pears, Strawberries And Walnuts – – – [/wpurp-searchable-recipe]