Pear cheese salad

Broad bean spinach salad

• 200 GRAM GREEN LETTUCE
• 2 PEARS, peeled and cut
• 50 GRAM BLUE CHEESE, in cubes
• 50 GRAM CASHEW NUTS
• 2 TBSP OLIVE OIL
• 1 TBSP ORANGE JUICE
• 1 TBSP HONEY
• 2 TBSP WHITE WINE

• 200 GRAM SPINACH
• 200 GRAM BROAD BEANS, cooked
• 50 GRAM GOAT CHEESE in cubes
• 50 GRAM PINE NUTS
• 4 TBSP MAYONNAISE
• 2 TBSP ORANGE JUICE

For the dressing, mix together olive oil, orange juice, honey, white wine (and salt and pepper) and beat for half a minute. Arrange the lettuce in a big bowl. Consequently, add the pears and the cheese, and pour the dressing over. Put the cashew nuts on top.

Inspired by the cooking club of Ingeborg, the famous Dutch/Norwegian garden designer, and her friends.

For the dressing, mix together the mayonnaise and the orange juice. Put the broad beans and spinach leaves in a big bowl and toss. Pour the dressing over. Sprinkle the goat cheese and pine nuts on top.