INGREDIENTS
- 1 tbsp honey
- 2 sprigs of rosemary
- 2 tbsp olive oil
- 2 tbsp hazel
- lemon zest
- 1 tbsp balsamic vinegar
- 75 gr. mixed leafy vegetables (e.g. arugula)
- 1 ripe pear thinly sliced
- 25 gr. cream cheese
INSTRUCTIONS
In a small pan, heat the honey and rosemary with 1 tablespoon of boiling water. Remove from the fire.
Heat a pan with a little oil. Add the hazelnuts and toast them until golden. Remove from the pan, let them cool and then chop them.
Mix with the lemon zest.
For the dressing, mix the olive oil and balsamic vinegar.
Toss the salad leaves with the dressing, the manouri and the pear slices. Pour over the hazelnut crumbs, the honey and rosemary mixture and the salad is ready.
