Organic pear
Pear, beetroot, spinach and citrus fruits carpaccio
- 4 people
- Preparation time : 30 min.
Ingredients
- 1 organic pears tin
- 2 red beets
- 2 blood oranges
- 3 lemons
- 4 tbsp. olive oil
- Salt, Timut pepper
- 100g baby spinach leaves
Preparation
Seasoning
Squeeze 1.5 lemons, taking care to remove the zest. Add salt and pepper to the lemon juice and mix well.
Incorporate the olive oil and set aside. Peel your oranges and the rest of the lemons above your vinaigrette for get the juice back .
Cutting
Wash and gently dry the spinach.
Cut the pears and beetroot into thin slices.
Layout
Arrange thin slices of pear, baby spinach leaves and lemon segments around your plates in alternating order.
Make a beautiful rosette with the beetroot slices in the centre of the plate.
Make a flower out of thin slices of pear in the centre of this rose. Arrange some orange segments and baby spinach leaves on the beetroot slices.
Dressage
Season with the vinaigrette and sprinkle with lemon zest. Decorate with a few herbs from the garden.
To make this recipe you will need :
