Pear Salad Pear

20241220 #breakfastdiary 1264, -1°C/cloudy, 20min/exercise(M) The original recipe uses European pears, which are softer and less sweet than our Korean pears, and through the poaching process the (sour, astringent, etc.) flavors of the European pear get rounded out. On the other hand, when you poach a Korean pear in wine, the sweetness decreases, the sourness increases, and its signature crispness disappears entirely. If the pear hadn't been poached in wine, it probably wouldn't have blended with the other vegetables, and would have gone on flaunting its own sweetness and crunch the whole time you ate it, standing apart from everything else. I think both breakfast and life need balance. #pearsalad with caipira lettuce, lentils and walnuts

1 pear, 1 cup lentils, caipira lettuce, walnuts (dressing) 3T olive oil, 1T white wine vinegar, salt, pepper 👉Like this 1. Peel the pear and cut into long strips, pour in 2 cups white wine and poach for about 10 minutes until the wine evaporates, then cool. 2. Lentils to water ratio 1:3 — once the water boils, simmer another 15 minutes on low heat. 3. Lay caipira lettuce on a plate, add the lentils, cooked pear and walnuts, and drizzle the dressing evenly. Inspired by @raymcvinnie #breakfast #recipe #miraclemorning #pear

Inspired by @raymcvinnie