Recipe Mulled pear salad with roquefort dressing : Practical and Delicious

Recipe Mulled pear salad with roquefort dressing : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Mulled pear salad with roquefort dressing. You are currently reading Recipe Mulled pear salad with roquefort dressing : Practical and Delicious. This recipe is the creation of the chef Valli Little. Recipe Mulled pear salad with roquefort dressing requires 2h 25m, cook 30m and serve 6. Caution: allergy Contains peanuts, tree nuts, milk, sesame and lactose.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

This mulled pear salad with roquefort dressing makes an elegant side dish.

Ingredients:

12 Ingredients

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  1 tbsp cabernet (see note) or red wine vinegar
  
  
  


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  1/4 cup (60ml) walnut oil (see note)
  
  
  


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  150ml creme fraiche
  
  
  


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  200g Roquefort cheese (see note)
  
  
  


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  4 cups mixed baby salad leaves (mesclun)
  
  
  


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  1 cup (100g) toasted walnuts, chopped
  
  
  



• Mulled pears



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  6 small pears (not too ripe), halved, cored
  
  
  


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  300ml fruity red wine (we used merlot)
  
  
  


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  1/3 cup (75g) caster sugar
  
  
  


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  1 vanilla bean, split, seeds scraped
  
  
  


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  1 cinnamon quill
  
  
  


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  2 whole cloves
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

3 Method Steps

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  Step 1
  
  
  
  
  Place pears in a pan that fits them snugly. Pour over wine, sugar, vanilla, spices and 300ml water, then cover surface closely with a sheet of baking paper. Bring to a simmer over medium-high heat, then cook for 10-15 minutes until tender (this will depend on ripeness of pears). Remove pears, then simmer liquid until reduced by half. Pour over pears and allow to steep in liquid until ready to serve (up to 24 hours).
  
  
  


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  Step 2
  
  
  
  
  Whisk vinegar, oil and 2-3 tablespoons poaching liquid in a bowl. Season, then set the vinaigrette aside. For roquefort dressing, warm the creme fraiche and half the Roquefort in a small pan over low heat for 2-3 minutes, stirring until smooth.
  
  
  


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  Step 3
  
  
  
  
  Toss leaves and walnuts with vinaigrette, then divide among plates. Top with pears, crumble over remaining cheese, then serve warm Roquefort dressing in small jugs or shot glasses to pour at the table.
  
  
  

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