Pear salad with arugula and sheep cheese

Enjoy your meal!

Ingredients

• Rucola- 150 g
• Conference pears- 2 pieces
• Chinese pears- 2 pieces
• Lemon- 1 piece
• Dry white wine- 150 ml
• Cane sugar- 1 teaspoon
• Pine nuts- 25 g
• Grape seed oil- taste
• Ground black pepper- taste
• Sea salt- taste
• Sheep cheese- 50 g

Directions

1. Gently rinse the arugula leaves in cold water, dry in a centrifuge.
2. Wash the pears, peel them. Cut into quarters from top to bottom, remove the core and root of the cutting. Cut each quarter crosswise, cut the resulting parts lengthwise into fragments of half a centimeter. Sprinkle with lemon juice.
3. Heat the pan, pour in the wine so that it covers the surface by a centimeter. When the wine is hot, add the cane sugar and dissolve it completely. Let the wine evaporate by half.
4. Post into the frying pan. Cook over high heat, stirring gently, until the wine has almost completely evaporated and the pears are dark and soft.
5. Cut the cheese into thin slices.
6. Put the arugula on dry plates.
7. Top - pears, cheese. Drizzle with oil and sprinkle with lemon juice. Sprinkle with pine nuts, taste and add pepper and salt if necessary.