2tbspof pineseedsI forgot to get those, so they are missing here
cherry tomatoes
1tbspof olive oil
1tbspmustard
1tbspbalsamico vinegar
lemon juice
peper
salt
Instructions
Divide the lamb's lettuce over four plates and add the slices of pear. Cut the roquefort into small pieces and divide those over the salad as well. Roast the pineseeds shortly in a hot pan and divide evenly across the four plates. Use the same frying pan to bake the slices of parmaham lightly. Leave them to drain on a kitchen towel. Cut the tomatoes into four and add to the salad.
Make the dressing by mixing the olive oil, mustard, balsamico and lemonjuice together and add peper and salt to taste. Sprinkle over the salad and finish off with a slice of parmaham.