How to prepare coleslaw with pear and goat cheese
This pear and goat cheese coleslaw recipe contains only 188 calories and makes two servings. Plus it will take you 10 minutes to have everything ready!
You can eat this delicious coleslaw with pear and goat cheese at any time of the year, but it is especially good in winter when pears and cabbage are at their best. The natural sweetness of the fruit and the creamy texture of the cheese give a delicious flavor. The best thing is that this recipe contains only 188 calories and makes two servings. Plus you don’t have to worry about time, since it will take 10 minutes to have everything ready! Ingredients 1 tablespoon pine nuts or almonds 6 red cabbage leaves 2 medium pears, peeled, cored and sliced 3 tablespoons onion, chopped 30 g goat cheese Freshly ground black pepper 1 teaspoon balsamic vinegar (optional) Honey mustard vinaigrette: 2 tablespoons vinaigrette 1 teaspoon mustard or sweet mustard Juice of 1 small lemon Preparation
- Heat a frying pan small non-stick and add the pine nuts or almonds. Stir gently over low heat until golden and toasted. Make sure they don’t burn. Remove and reserve.
- Cut the cabbage leaves and divide them between the two plates. Arrange sliced pear and onions on top and add a little lemon juice for seasoning.
- Place the goat cheese slices on a baking sheet and cook on a preheated grill for 2-3 minutes, until they begin to melt and brown.
- Mix the ingredients for the dressing.
- Carefully remove the slices from the hot goat cheese and place them on top of the salads.
- Drizzle with the dressing and sprinkle with the pine nuts or toasted almonds. Add a little black pepper and serve immediately with a splash of balsa vinegar. monkey. Variations * Fresh red cabbage can be substituted for spinach during the summer months. * If you want to give more color to your dish, add pomegranate seeds (adds to 26kcal per serving). Tell us your opinion, and how it turned out!
