Salad of celery and marinated champignons

Ingredients

• 150 g blue cheese
• 2 hard pears
• olive oil - 3 tbsp. l.
• 1 st. l. coarsely ground black pepper
• 450 g fresh medium-sized champignons
• 3 stalks petiole celery
• 150 ml prepared tropical fruit juice

Cooking

Step 1

Mix fruit juice, oil and ground pepper. Rinse the mushrooms, dry, cut in half, pour marinade for 20-30 minutes. Cut the celeriac into thin slices (keep the greens). Peel the pears, remove the core, cut into slices. Cheese cut into large cubes. Mix celery, pears and cheese with mushrooms. Garnish with celery greens.