Pear chèvre salad

This is the deal:

last sunday {better known as easter} I ate to much.

Not just a little... but waaaaay to much.

I had: alligator, mussels, melon with prosquitto, portugese tarlets, chocolate cake, fruit tart, tortilla, a cheese platter and fruit salad.

On one day.

True story.

It was a magical day, indeed.

And that's not all;

last week I ate carrot cake for breakfast, lunch ànd dinner.
Two days in a row...

Crazy much?

So this whole blogging-thing has taken its toll.

And my tummy is getting fatter too.

So instead of going for a jog 

or taking the stairs instead of the elevator 

I just bought myself an issue of lightcooking.

And I made myself a fancy pants lunch salad.

A girl has to start somewhere, right?

Pear and chèvre salad with honey

serves 4
with bread as a lunch of without as an entree.

4 small pears, thinly sliced

2 T lemon juice + a glass of water

125 g chèvre cheese, thinly sliced{about 4 ounces}

2 cups herb salad mix

100 g mix of nuts and raisins {3 ounces}

4 T honey

one: soak slices of pear in the mixture of lemon juice and water (to prevent them from turning brown)

two: place pear slices, salad, nuts and raisins in layers on four plates.
three: top with the 'head' of the pear with the stem; put the little towers of pear on top of a little nest of mixed salad.
four: drizzle the honey around the pear and serve.

Music to pear with: Sufjan Stevens - Chicago

{Yes, I am aware that this is a reaaally lame word-joke)

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