Pear & Blue Cheese Salad

• 70 g pears
• 100 g arugula and spinach (50/50)
• 50 g cherry tomatoes
• 20-30 g walnuts
• 1.5 tablespoon of balsamic vinegar
• 1 tablespoon of amaranth oil “Alteya”
• 50 g chicken fillet (cooked)
• 20 g Dijon mustard
• 1 tablespoon of coconut sugar
• 20 g butter

1. Cut chicken fillet into large pieces, bake or fry in a pan. Cool down and cut into thin long slices.
2. Cut pears into thin slices. Break walnuts coarsely. Melt butter in a frying pan, add sugar, 1 tablespoon of balsamic vinegar, stir and fry pears on both sides for 2-3 minutes. Add walnuts 2 minutes before the end. Cool down.
3. Mix amaranth oil, Dijon mustard and 1 teaspoon of balsamic vinegar.
4. Place arugula and spinach, tomatoes cut in half, caramelized pears and walnuts, and chicken fillet onto a plate. Season with the prepared sauce.
5. Place pieces of cheese on the top.

ENJOY YOUR MEAL!