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Recipe: Salad with Korean pear and chèvre
Recently, Korean pears (Bae, 배) started appearing in my local grocery store, and after eyeballing this unusual looking fruit for a while, I finally decided to get one.
Korean pears are rather big and round, and some might say they resemble apples more than pears. The skin is golden to light brown and thin, without the bitterness that pear skin sometimes has, and the white flesh is crispy, juicy and very sweet.
In Korea you eat the pear raw for dessert, or you use it in marinades or kimchi, but I decided to use my Korean pear in a light salad with goat cheese. It turned out really well, so I thought I would share the recipe with you.
Notes
If you can’t find Korean pear, you can use other kinds. The juicy, sweet ones such as Bosc pears, work best.
The salad works fine as a light lunch, but if you want a more substantial meal, you can add prosciutto, and serve the salad with bread on the side.
In the video, I’m using Manuka honey for the dressing in the video, but you can use any kind of honey that you like.
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Raw Blackberry Honey$13.50
Recipe: Salad with Korean pear and goat cheese
2
servingsIn Korea you eat the pear raw for dessert, or you use it in marinades or kimchi, but I decided to use my Korean pear in a light salad with goat cheese. It turned out really well, so I thought I would share the recipe with you.
Keep the screen of your device on
Ingredients
1 Korean pear
1 log goat cheese without rind
1 tbsp honey
1 lemon
walnuts
micro greens and edible flowers for garnish
Directions
- Wash and slice the Korean pear.
- Place the slices on two plates.
- Crumble the goat cheese over the pear.
- Squeeze the lemon and mix honey and lemon juice. Drizzle over the goat cheese and the pear.
- Sprinkle with edible flowers and micro greens.
- The salad works fine as a light lunch, but if you want a more substantial meal, you can add prosciutto and serve the salad with bread on the side.
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