- 1.2kg CREAMY GORGONZOLA OR DOLCELATTE
- 2 tablespoons WALNUT OIL
- MILLED BLACK PEPPER
- 20 RIPE PEARS - USE ROCHA or PASSE-CRASSANE or COMMICE
- 20 ptn MESCLUM WITH WATERCRESS SALAD LEAVES
- 1 cup BROKEN WALNUT PIECES - ROASTED TO REMOVE BITTERNESS
- DRESSING
- 1 Litre WALNUT OIL
- 220ml WHITE WINE VINEGAR
- 1 teaspoon CASTOR SUGAR
- SEA SALT AND MILLED WHITE PEPPER TO TASTE
Roast Pear and Gorgonzola salad
Ricardo Soares
31st January 2011
Roast Pear and Gorgonzola salad
PEEL AND CORE PEARS THEN CUT IN HALF AND TOSS IN A LITTLE LEMON JUICE TO
PREVENT OXIDIZATION AND DIS
Ingredients
Method
PEEL AND CORE PEARS THEN CUT IN HALF AND TOSS IN A LITTLE LEMON JUICE TO
PREVENT OXIDIZATION AND DISCOLOURATION
MASH GORGONZOLA WITH A LITTLE WALUT OIL UNTIL A THICK PASTE LIKE MIX IS
REACHED - DO NOT OVERMIX!
PLACE PEARS CUT SIDE UP, FILL CAVITIES WITH GORGONZOLA MASH, BAKE IN A HOT
OVEN AT 400F/200C FOR AROUND 14-18 MINUTES UNTIL PEAR IS JUST COOKED AND
CHEESE IS BUBBLING AND GOLDEN. REMOVE FROM OVEN AND ALLOW TO COOL A FEW
MINUTES BEFORE SERVING ( AS THE CHEESE WILL BURN THE TONGUE )
TO MAKE DRESSING SIMPLY WHISK WALNUT OIL INTO THE VINEGAR, ADD A TEASPOON OF
SUGAR AND A LITTLE SALT AND MILLED WHITE PEPPER.
PLACE MESCLUN INTO A BOWL - TOSS WITH NORMAL DRESSING THEN PLACE A LITTLE
INTO THE CENTRE OF EACH PLATE, DECORATE WITH WALNUT PIECES. TOP WITH BAKED
PEAR AND DRESS WITH A LITTLE OF THE WALNUT AND WHITE WINE DRESSING.
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