Ingredients
Base recipe = 4 servings.
- 227 g mâche (lamb's lettuce)
- 10 g white truffle oil (optional)
- 680 g Bosc pears, peeled and cored
- 180 g red beet, cooked & sliced
- 180 g yellow beet, cooked & sliced
- 150 g sweet Gorgonzola cheese
- 42 g raw honey
- 227 g tiger shrimp (26/30), peeled and deveined
- 120 g candied almonds
- 8 g chopped Italian parsley
- 240 g champagne vinegar
- 240 g neutral oil (canola/grapeseed)
- 15 g Dijon mustard
- 480 g Prosecco wine
- 2 cinnamon sticks
- 120 g fresh lemon juice
- 12.5 g brown sugar
- 3 g garlic, minced
- Sea salt and freshly ground black pepper
Preparation
- Beets: Wrap beets separately in foil; roast at 350°F (175°C) for about 1 hr 20 min until tender. Cool, peel, and slice.
- Pears: Simmer Prosecco, champagne vinegar, cinnamon, and brown sugar 10–15 min. Add pears and poach gently until tender. Cool in the liquid. (Optional: vacuum‑seal with some liquid and chill.)
- Dressing: Blend cooled pear liquid with Gorgonzola, honey, lemon juice, Dijon, salt, and pepper; with motor running, stream in neutral oil until creamy.
- Shrimp: Sauté shrimp with garlic and parsley in a little oil until opaque; season.
- Almonds: Toast 5 min at 350°F (175°C); toss with warm caramelized sugar; cool.
- Assembly: Spoon dressing on plates; layer beets and quartered pears; toss mâche with truffle oil (optional) and add on top. Garnish with shrimp, candied almonds, and cracked pepper.
| Calories | ~420 kcal |
| Fat | ~22 g |
| Carbohydrates | ~38 g |
| Fiber | ~6 g |
| Protein | ~18 g |