WARM CARAMELISED PEAR, PECORINO, TARRAGON DRESSING SALAD

Ricardo Soares

Ricardo Soares

31st January 2011

WARM CARAMELISED PEAR, PECORINO, TARRAGON DRESSING SALAD

MIX ALL INGREDIENTS WELL TOGETHER, PLACE INTO A CLEAN CONTAINER, COVER, DATE/LABEL AND REFRIGERATE U

Ingredients

  • 1 ea per portion FIRM PEAR - PEELED, WEDGED, CORE REMOVED, CARAMELISED WITH SUGAR, KEPT WARM GARNISH SHAVED HARD PECORINO CHEESE
  • 1 teaspoon TOASTED PINENUTS BABY BEET LEAVES AND LAND CRESS OR WILD ROCKET METHOD / TRAINING MELT SUGAR IN PAN, ADD PEAR WEDGES AND COOK TO A CARAMEL, ADD A LITTLE BUTTER AND WATER IF CARMEL BEGINS TO OVER COLOUR. THE PEARS SHOULD BE JUST COOKED, KEEP WARM ON TOP OF OVEN FOR SERVICE RECIPE FOR DRESSING 500ml BALSAMIC VINEGAR 1 Litre OLIVE OIL 1 tablespoon CRUSHED GARLIC 2 Litres BANANA SHALLOTS - BRUNOISE IN FOOD PROCESSOR 1 bunch TARRAGON - CHOPPED SMALL SALT AND MILLED PEPPER 3 ea RED CHILLIES - BRUNOISE

Method

MIX ALL INGREDIENTS WELL TOGETHER, PLACE INTO A CLEAN CONTAINER, COVER, DATE/LABEL AND REFRIGERATE UNTIL USE.
SERVE AND ROOM TEMP AND MIX WELL TOGETHER BEFORE USE - THIS DRESSING SHOULD BE THICK WITH THE GARNISH

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