Fruity Carrot Salad with Buffalo Ricotta and Saffron Pear

Boil down the sweet wine almost completely until bubbles form, then pour in the apple juice and reduce by half.

Peel the carrots and cut into fine strips (best with a vegetable slicer). Blanch the carrot julienne in boiling water until crisp, drain briefly and add to the marinade while it is still lukewarm. Season with walnut oil, salt and apple cider vinegar.

Bring white wine, water and all spices to a boil. Peel, quarter and core the pear.

Add the pears to the simmering broth and cook until crisp. Remove from heat and let the pears steep in the broth, this will give the pears a nice yellow color.

The salad and pears may still be warm and the ricotta should be at room temperature. Put the lettuce in a pile in the upper third of the soup plate, put a quarter of the ricotta in front of it, between the ricotta and the lettuce put the pear half on top of the lettuce.

Spoon a little of the marinade over the ricotta, add some freshly cracked black pepper over the ricotta if desired and garnish with a few chervil or pimpernel leaves.

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