Green salad with pears and beetroots

1. Prepare the dressing in a bowl, combine vinegar and honey, salt and pepper, then add the mustard and oils.

2. Peel the beetroots and cut into cubes. Put in the bowl and toss with the dressing. Squeeze half a lemon. Rinse and pat dry the lamb’s lettuce.

3. Peel the pears, cut into quarters and remove the core and seeds. Slice into strips, place in shallow dish and sprinkle with lemon juice so they do not oxidize.

4. At the last moment, mix the lamb’s lettuce with beetroots, and divide the salad in the plates. Decorate with pear slices and season with 5 blend peppercorn. Serve the salad immediately.

Photo credit: Sucré Salé