Beetroot and pear salad with clovedressing

200 g boiled and peeled beetroot
4 sliced pears
100 g cubed emmental cheese
1 bunch aragula
50 g pine nuts
juice from one lemon
1 tbs sugar
1 dl rapeseed oil
clove
salt
freshly ground whitepepper
Protect your cutting surface with SAGA Cooking Paper and slice the beetroot.
Arrange the pear slices, beetroot, cheese cubes and torn aragula leaves on a plate in layers.
Crush the clove in a mortar.
Mix sugar, lemon juice, oil, and clove and pour over the salad. Garnish the salad with pine nuts and serve with the raw-spiced salmon with beet.