Cooking time
About 1 hour
10 slices of Rye bread
3 ripe pears
1 bunch of Arugula
5 small radishes, trimmed and thinly sliced
30 g (2 tbsps.) pine nuts (optional)
75g (5 tbsps.) sumac
10g (2 tsps.) red wine vinegar
20g (4 tsps.) Dijon mustard
50g (1 ¾ oz) date syrup (Silan)
0.5g (2 pinches) xanthan Gum
100g (3 ½ oz) water
200g (7 oz) vegetable oil
salt, to taste
freshly ground black pepper, to taste