Salad with grilled pear | blue cheese | pecans

2 persons | Fruit, Shichirin, Vegetables and side dishes | Vegetarian | Side dish, Main dish

Prep time

• Light a medium amount of Binchotan, fully open the sliders of the Shichirin and let it reach a good temperature. Place the Teppanyaki plate on the Shichirin

Preparation

• Grate and squeeze the lemon. Make the dressing by mixing the lemon zest and juice with the mustard, vinegar, salt, pepper and olive oil with a whisk. 
   
• Cut the pears into quarters and remove the core. Drizzle the pears with olive oil, then place on the Teppanyaki plate. Roast the pear for about 1 minute per side.
   
• Remove the Teppanyaki plate from the Shichirin and then, using the sieve, roast the pecans over the Binchotan until crispy. Do this for about 2 minutes, stirring occasionally with the sieve.
   
• Mix the salad through the dressing and then place on a plate. Crumble the cheese over the salad and finish with the grilled pear and pecans.

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