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OLENAJOY
Stack salad of pear, fresh cheese and curry crisps
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Ingredients
Directions
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Heat the oil to low setting and add the bread crumbs and curry. Stir fry the crumbs until crisp and golden brown and drain on kitchen paper.
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Mix the olive oil with the oregano and sprinkle some pepper. Let it taste.
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Cut the pear and remove the core. Place the halves with the cutting edge downwards and cut them each into 8 thin slices.
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Drip a little oregano oil on each plate.
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Place a small oval-shaped ricotta on top (these quenelles are made with 2 dessert spoons) and slices of pear.
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Drop some oil and continue with another ricotta quenelle and the rest of the pear slices.
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Sprinkle with the curry crumbs and some nice leaves of oregano and serve immediately.
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Nutrition
235Calories
Sodium0% DV0g
Fat29% DV19g
Protein6% DV3g
Carbs4% DV13g
Fiber0% DV0g
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