How do you store the salad of bell pepper, pear, goat cheese, and bacon?

Name: Salad of bell pepper, pear, goat cheese, and bacon
Cook time: 30 min
Total time: 30 min
Yield: 4P
Ingredients: 100 g almond flakes; 12 thin slices of salted bacon; 1 romaine lettuce; 1 red onion; 1 head of red oak leaf lettuce; 100 g green olives (pitted); 4 small sweet bell peppers; 400 g soft goat cheese; 1 bunch of chives; Pepper; Salt; 2 tbsp honey; Olive oil; For the pears:; 2 poached pears; Olive oil; 1 tbsp honey; For the vinaigrette:; 4 tbsp balsamic vinegar; 8 tbsp olive oil; 1 tbsp honey; Pepper; Salt

In the refrigerator: Store the different components of the salad (lettuce, goat cheese stuffed peppers, bacon, pears, vinaigrette) separately in airtight containers. They will stay fresh for up to 2 days. In the freezer: The salad itself is not suitable for freezing, but the stuffed peppers can be stored in the freezer for up to 2 months. Make sure they are completely cooled before freezing. Pack them in airtight freezer bags or containers. Thaw the peppers in the refrigerator before reheating them.

Salad of bell pepper, pear, goat cheese, and bacon

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30min

•

Easy

Make a delicious salad with goat cheese, crispy bacon, sautéed poached pears, and a homemade balsamic vinaigrette.

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Ingredients

What do you need?

Quantity: 4P

100 g almond flakes
12 thin slices of salted bacon
1 romaine lettuce
1 red onion
1 head of red oak leaf lettuce
100 g green olives (pitted)
4 small sweet bell peppers
400 g soft goat cheese
1 bunch of chives
Pepper
Salt
2 tbsp honey
Olive oil

For the pears:
2 poached pears
Olive oil
1 tbsp honey

For the vinaigrette:
4 tbsp balsamic vinegar
8 tbsp olive oil
1 tbsp honey
Pepper
Salt

For the pears:
2 poached pears
Olive oil
1 tbsp honey

For the vinaigrette:
4 tbsp balsamic vinegar
8 tbsp olive oil
1 tbsp honey
Pepper
Salt

Preparation method

How do you make this?

Mix the goat cheese with finely chopped chives, pepper, salt, and honey.

Cut the peppers in half and remove the seeds. Fill the pepper halves with the goat cheese mixture. Place them in a baking dish, drizzle with olive oil, and bake for 10 minutes in a preheated oven at 190°C.

Place the slices of bacon on a baking sheet and bake them until crispy for 10 minutes in a preheated oven at 180°C. Let them drain on paper towels.

Peel and halve the pears. Sauté them in a pan with olive oil and some honey until golden brown.

Wash the romaine lettuce and red oak leaf lettuce, and spin them dry. Peel the red onion and slice it into rings.

Make the vinaigrette: Mix the balsamic vinegar, olive oil, honey, pepper, and salt in a bowl.

Divide the lettuce among the plates. Add the onion rings and crispy bacon. Place the stuffed peppers and sautéed pears alongside. Finish with the vinaigrette, roasted almond flakes, and green olives. Serve immediately.