Name: Baby rocket salad with poached pears & hazelnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Ingredients: 2 shallots, finely chopped; 62.50 ml Italian white wine vinegar; 113.75 gm olive oil; 20.00 gm water; 4 brown pears, peeled, stems attached, cut in half lengthwise; 500.00 ml Shiraz red wine; 500.00 ml grape juice; 82.50 ml hazelnuts; 130g baby rocket leaves; 70g Red Fancy lettuce leaves; 125.00 ml fresh parsley, roughly chopped; 125.00 ml shaved parmigiano or reggiano parmesan cheese shaved with a vegetable peeler (from the deli)

Baby rocket salad with poached pears & hazelnuts

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Prep Time:
15 minutes

Cook Time:
30 minutes

Total Time:
45 minutes

Curtis Stone's elegant poached pears with hazelnuts make a delightful side dish.

Ingredients:

2 shallots, finely chopped
62.50 ml Italian white wine vinegar
113.75 gm olive oil
20.00 gm water
4 brown pears, peeled, stems attached, cut in half lengthwise
500.00 ml Shiraz red wine
500.00 ml grape juice
82.50 ml hazelnuts
130g baby rocket leaves
70g Red Fancy lettuce leaves
125.00 ml fresh parsley, roughly chopped
125.00 ml shaved parmigiano or reggiano parmesan cheese shaved with a vegetable peeler (from the deli)

Instructions:

Using a melon baller, delicately remove the core of each pear while ensuring the pear remains whole.
Combine the Shiraz and grape juice in a large saucepan.
Simmer the pears until tender, rotating occasionally for 25-30 minutes. Remove from heat and let the pears cool in the liquid for 10 minutes.
Remove the poached pears from the liquid, place them on a plate to cool, and discard the liquid.
Prepare the roasted hazelnuts by preheating the oven to 190ºC while the pears are poaching.
Spread the nuts evenly on a baking tray and bake them for 5-7 minutes, or until they turn a beautiful golden brown, remembering to give them a toss every now and then.
Take the tray out of the oven and let the nuts cool. Next, roughly chop the nuts and set aside.
In a spacious mixing bowl, blend the shallots and vinegar together while whisking.
Gradually drizzle in the oil while whisking continuously to create a smooth blend.
Combine the water with the dressing and generously season with salt and freshly ground black pepper for a burst of flavor.
Slice each poached pear half into 4 wedges using a large sharp knife.
Combine rocket, red lettuce, parsley, pears, and half of the nuts in a large bowl, then lightly dress with desired amount of dressing.
Season the salad with salt and pepper to taste, then elegantly arrange it on a serving platter. Sprinkle the remaining nuts and parmesan cheese on top for an exquisite presentation before serving.

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