Fall goose breast on lettuce

Smoked goose breast cut into slices and fan-shaped spread over three large flat plates. Pull apart into individual sheets lollo rosso, rinse briefly under running water and drain well. middle stump removed if it is too bitter. Lettuce leaves into bite-size pieces and pull them in a salad bowl. Blue grapes in half and remove any seeds. Lollo rosso mix with grapes and spread on the plates. Rinse a large ripe but firm pears and rub dry. Pear into quarters, remove stem, flower initial and core.


Pear into wedges, sprinkle with lemon juice and serve alongside the salad. Stir from nut oil, balsamic vinegar and honey make a marinade. Season with freshly ground pepper and salt. Flat-leaf parsley finely chop and add to the marinade. Sliced ​​hazelnuts coated in a pan and fry without oil for so long, they start to smell it. Hazelnuts and distribute the marinade over the salad.


¤ 150 g Smoked goose breast
¤ 90 g Lollo rosso
¤ 150 g Grapes, blue
¤ 1 Pears
¤ 1 tsp Lemon juice
¤ 2 tablespoons Nut oil
¤ 1 tbsp Balsamic vinegar
¤ 1 tsp Honey
¤ Pepper, salt
¤ 1 tbsp Parsley, smooth
¤ 20 g Hazelnuts planed

Serves 3 – 331 cal per serving, 15 mins Prep – 15 mins Total