Prepare the pear tartare: dice the pear and mix it in a bowl with honey, grain mustard, lemon juice, 20ml of olive oil, roasted walnuts, 2g of salt, and black pepper. Mix thoroughly and let the tartare rest for 5-10 minutes before serving.
Ensure the shrimp are completely dry. Heat a skillet very well with vegetable oil. Sear the shrimp for 1 minute on each side without turning them too frequently. Season with 3g of salt, then add the butter and garlic to the pan right at the end to finish cooking.
Drizzle the spinach with the remaining 5ml of olive oil. Plate the spinach, top it with the cooked shrimp and rested pear tartare, and garnish with thin slices of parmesan cheese.
Cook it hands-free.
Open this recipe in Mise for full-screen steps, a photo for each one, and built-in timers — no scrubbing through the video.
Open in Mise →