{"id":7511,"date":"2025-01-25T18:18:07","date_gmt":"2025-01-25T17:18:07","guid":{"rendered":"https:\/\/les-petits-bonheurs.com\/?p=7511"},"modified":"2025-05-11T18:31:50","modified_gmt":"2025-05-11T16:31:50","slug":"winter-salad-with-fondant-pears","status":"publish","type":"post","link":"https:\/\/les-petits-bonheurs.com\/en\/2025\/01\/25\/winter-salad-with-fondant-pears\/","title":{"rendered":"Winter salad with fondant pears"},"content":{"rendered":"<p>&nbsp;<\/p>\n<p><!--more--><\/p>\n<p>&nbsp;<\/p>\n<div class=\"csRow\">\n<div class=\"csColumn\" style=\"margin: 0px; padding: 0px; float: left; width: 37%;\" data-csstartpoint=\"0\" data-csendpoint=\"355\" data-cswidth=\"37.0%\" data-csid=\"402ead43-f9d2-9d05-addd-30af0978993a\">\n<p><strong>For 4 people<\/strong><\/p>\n<ul>\n<li>4 pears (ideally rocha)<\/li>\n<li>2 tbsp of honey<\/li>\n<li>1 lemon juice<\/li>\n<li>8 tbsp of olive oil<\/li>\n<li>1 tsp of thyme and rosemary<\/li>\n<li>1 handful of nuts<\/li>\n<li>150g of Gorgonzola or St Agur<\/li>\n<li>Arugula<\/li>\n<li>Shavings of parmesan<\/li>\n<li>Balsamic cream<\/li>\n<li>Balsamic vinegar and olive oil for the dressing<\/li>\n<\/ul>\n<\/div>\n<div class=\"csColumnGap\" style=\"margin: 0px; padding: 0px; float: left; width: 1.04%;\"><img decoding=\"async\" style=\"border: none;\" src=\"https:\/\/les-petits-bonheurs.com\/wp-content\/plugins\/advanced-wp-columns\/assets\/js\/plugins\/views\/img\/1x1-pixel.png\" \/><\/div>\n<div class=\"csColumn\" style=\"margin: 0px; padding: 0px; float: left; width: 62%;\" data-csstartpoint=\"365\" data-csendpoint=\"960\" data-cswidth=\"62.0%\" data-csid=\"457fa47a-17fe-08e2-8923-5740a682978d\">\n<p>The pears must be ripe.<\/p>\n<p>Cut the pears in half, remove cores using a melon baller, and cut a slice at the opposite so the pears stay steady. Place them in an ovenproof dish.<\/p>\n<p>Mix the honey, the lemon juice, the olive oil, the thyme and rosemary in a bowl. Pour the mix in the pears\u2019 hole, and brush them with it. Bake in preheat oven at 200\u00b0C, for 10 to 15 minutes.<\/p>\n<p>Take the pears out, garnish with the chosen cheese and coarsely crushed nuts, and bake 5 more minutes, until the cheese is melted.<\/p>\n<p>In the plates, place the Arugula salad, drizzle with olive oil and Balsamic vinegar. Drop the pears on the salad, and add a few drops of Balsamic cream on top. Finish with a few shavings of Parmesan and enjoy immediately.<\/p>\n<\/div>\n<\/div>\n<p style=\"text-align: right;\">Plate: Albertine @ <a href=\"https:\/\/www.bernardaud.com\/\" target=\"_blank\" rel=\"noopener noreferrer\">Bernardaud<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>&nbsp;<\/p>\n","protected":false},"author":1,"featured_media":7501,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[20,19],"tags":[30,35],"class_list":["post-7511","post","type-post","status-publish","format-gallery","has-post-thumbnail","hentry","category-main-courses","category-starters","tag-gluten-free","tag-vegetarian","post_format-post-format-gallery"],"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- All in One SEO 4.9.9 - aioseo.com -->\n\t<meta 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