Red Cabbage Salad With Pear, Leek And Baked Cheese - cooking recipe

Ingredients

2 None pears, cored and thinly sliced
1 tsp lemon juice
3/4 cup orange juice
2 tbsp honey
1/2 tsp mustard
3 tbsp white wine vinegar
4 tbsp olive oil
1 1/4 lb red cabbage, cut into thin strips
1 None leek, cut into thin strips
1 None egg
2 tbsp all-purpose flour
1/4 cup breadcrumbs
1/2 lb Limburger cheese, cubed
2 tbsp oil

Preparation

Drizzle the pear slices with the lemon juice and set aside. Heat the orange juice in a saucepan, bring to a boil and reduce by half. Remove from the heat and leave to cool. Mix the orange juice, honey, mustard and vinegar and gradually beat in the olive oil. Season to taste and toss with the red cabbage. Set aside to marinate. Blanch the leek in boiling salted water for 2 mins, then drain, and rinse under cold water.
Beat the egg in a deep dish and put the flour and breadcrumbs on 2 flat plates. Dip the cubes of cheese first in the flour, then the egg and finally in the breadcrumbs. Heat the oil in a large skillet and fry the cheese, turning, for 2-3 mins until golden brown.
Mix the cabbage, leek and pear, and serve on 4 plates with the cheese on top.