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

Inspired by @raymcvinnie