Mulled pear salad with roquefort dressing

Cooking Salads Mulled pear salad with roquefort dressing

This mulled pear salad with roquefort dressing makes an elegant side dish.

Lables: Vegetarian Egg free Fish free Gluten free Shellfish free Soy free Wheat free
  1. Place pears in a pan that fits them snugly. Pour over wine, sugar, vanilla, spices and 300ml water, then cover surface closely with a sheet of baking paper. Bring to a simmer over medium-high heat, then cook for 10-15 minutes until tender (this will depend on ripeness of pears). Remove pears, then simmer liquid until reduced by half. Pour over pears and allow to steep in liquid until ready to serve (up to 24 hours).
  2. Whisk vinegar, oil and 2-3 tablespoons poaching liquid in a bowl. Season, then set the vinaigrette aside. For roquefort dressing, warm the creme fraiche and half the Roquefort in a small pan over low heat for 2-3 minutes, stirring until smooth.
  3. Toss leaves and walnuts with vinaigrette, then divide among plates. Top with pears, crumble over remaining cheese, then serve warm Roquefort dressing in small jugs or shot glasses to pour at the table.

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1 tbsp cabernet or red wine vinegar
1/4 cup walnut oil
150ml creme fraiche
200g Roquefort cheese
4 cups mixed baby salad leaves
1 cup toasted walnuts, chopped
6 small pears , halved, cored
300ml fruity red wine
1/3 cup caster sugar
1 vanilla bean, split, seeds scraped
1 cinnamon quill
2 whole cloves

Adv

Autors
Preparation time
2:25
Cooking time
30
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Salads
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