Ingredients

• 1 pear
• a piece of rosemary sprig
• a few grapes
• 2 handfuls young spinach salad
• a few salad leaves
• several walnut halves
• 2 fresh figs
• a piece of goat cheese or another favorite such as gorgonzola, roquefort

Dressing:

• thick balsamic vinegar or 3 tablespoons liquid (regular) balsamic vinegar + 1 tablespoon honey
• vinaigrette: 1 tablespoon honey, 2 tablespoons extra virgin olive oil, 1 tablespoon lemon juice, salt and pepper

Preparation

1. Cut the pear into 4 pieces, place on a heated grill pan and grill on each side until dark stripes appear, adding rosemary in the meantime. The grilling time for the pear depends on how ripe it is. Add the grapes halfway through grilling. At the end of grilling add the walnuts and figs cut into quarters. Grill for another about 2 minutes.
2. In the meantime rinse the salad and spinach, dry them, place in bowls (tear the larger salad leaves). Prepare the vinaigrette by mixing the ingredients in a small bowl.
3. Arrange the grilled fruits on the salad, drizzle with thick balsamic vinegar or pour balsamic vinegar with honey onto the grill pan right after removing the ingredients, and after a moment of heating pour the thickening sauce over the salad.
4. Sprinkle with crumbled cheese and drizzle with vinaigrette.