Pecan nuts present in your everyday salad.
2 tablespoons extra virgin olive oil
500 grams of red cabbage, cut into thin slices Salt and black pepper to taste
2 pears cut into 1 cm slices
1/4 cup shallots, thinly sliced
2 teaspoons of pear liqueur
2 teaspoons white or balsamic vinegar
1/2 teaspoon fennel seeds
1/3 cup coarsely chopped pecan
Zest of 1/2 orange peel
Line a large baking sheet with aluminum foil, with the shiny side to low, and lightly grease the leaf with olive oil. Arrange the cabbage slices on the leaf and brush with 1 tablespoon of olive oil, grill well for 12 to 14 minutes. Transfer to a medium bowl and season to taste with salt and pepper. Allow to cool completely. In a bowl, mix the pears with half the chives, the liqueur, the vinegar, 1 tablespoon of oil, the fennel and mix. Transfer the cabbage to a plate. Top with the pears and sprinkle with pecan nuts, orange zest and the remaining shallots.