A tasty Salad by Chef George Koskinas

Salad with grilled pear, cream cheese, pine nuts, spinach, rocket and sundried tomato vinaigrette

by chef George Koskinas. Serves two people:

Ingredients: Rocket 100g

• Spinach 100g
• Pear 10g
• Pine nuts 20g
• Cream cheese 40g
• Balsamic vinegar 4 g
• Olive oil 16 g
• Sundried Tomato 15g

Begin by making the vinaigrette. Put the sundried tomato into a blender and mix for a couple of seconds with olive oil and balsamic vinegar. Next, wash and drain the rocket and spinach and sauté the pine nuts lightly in a pan to give them some colour. Cut the cream cheese into 4cm slices and bake on the grill for just enough time until they develop toasted lines. Lightly mix the rocket, spinach, toasted pine nuts and sauce in a bowl. Set in a deep dish as in the picture. Next finely chop the pear and sprinkle on top. Finally cut the cream cheese into four triangles and divide it. The salad is ready to be served! Try it in Crowne Plaza Restaurant!