Roast Pear and Gorgonzola salad

Ricardo Soares

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

  • 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

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.