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Mulled pear salad with roquefort dressing
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Prep Time:
145 minutes
Cook Time:
30 minutes
Total Time:
175 minutes
Elegant side dish: Mulled pear salad with Roquefort dressing.
Ingredients:
  • 20.00 ml cabernet (see note) or red wine vinegar
  • 60ml oil
  • 150ml creme fraiche
  • 200g Roquefort cheese (see note)
  • 1000.00 ml mixed baby salad leaves (mesclun)
  • 100g walnut
  • 6 small pears (not too ripe), halved, cored
  • 300ml fruity red wine (we used merlot)
  • 75g caster sugar
  • 1 vanilla bean, split, seeds scraped
  • 1 cinnamon quill
  • 2 whole cloves
Instructions:
  • Arrange the pears snugly in a pan. Pour in wine, sugar, vanilla, spices, and 300ml water. Cover the surface with a sheet of baking paper. Simmer over medium-high heat until pears are tender, about 10-15 minutes. Remove pears and continue simmering liquid until reduced by half. Pour reduced liquid over pears and let steep until serving time, up to 24 hours.
  • Combine vinegar, oil, and 2-3 tablespoons of poaching liquid in a bowl, whisk together. Season with salt and pepper, then set the vinaigrette aside. Make the Roquefort dressing by warming the creme fraiche and half the Roquefort in a small saucepan over low heat for 2-3 minutes, stirring until smooth.
  • Mix the salad leaves and walnuts with the vinaigrette until coated, then portion onto plates. Add the pears, sprinkle the remaining cheese on top, and serve with warm Roquefort dressing in small jugs or shot glasses for pouring at the table.

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