Watermelon, caramelized pear, and manouri salad

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INGREDIENTS

200g valeriana leaves

50g beetroot leaves

200g watermelon, diced

½ pear

80g Red Twist Dressing (Art. 55308)

100g manouri cheese

10g Citrus Rub (Art. 51014)

15g butter

4 sprigs of mint

50g olive oil

50g brown sugar

Caramelized pecans

Lime zest

COOKING INSTRUCTIONS

Blend the Red Twist Dressing with olive oil using a stick blender.
In a bowl, mix the watermelon with the citrus rub and finely chopped mint leaves.
In a pan, melt the sugar with a little water and a spoonful of Red Twist Dressing to make caramel. Slice the pear into thick slices and add them to the caramel with a little butter, then mix.
In a bowl, add the lamb’s lettuce, beetroot leaves, and dressing, then mix.
Place the salad in the center of a deep plate and arrange the watermelon cubes and the manouri cheese on top in large pieces grilled on a barbecue.
Finally, decorate the perimeter of the plate with the slices of caramelized pear, sprinkle with a little lime zest, and add caramelized pecans.