This is an excellent salad based on the classic combination of pear and stilton cheese. The flavour combination is enhanced by the caramelisation of the pear and the addition of cranberries.
Ingredients
Cranberry Vinaigrette
350 ml cranberry juice
55 g caster sugar
4 teaspoons Dijon Mustard
4 teaspoons vegetable oil
2 firm ripe conference or comice pears (comice are my favourite)
30 g butter
2 tablespoons caster sugar
Mixed leaves
40 g toasted walnuts
60 g dried cranberries
80 g ripe stilton
Firstly whisk the cranberry juice and the sugar in a saucepan, place on heat and bring to the boil. Lower the heat and reduce down to about 100 ml. (roughly 20 minutes). Now whisk in mustard and vegetable oil to form a fantastic vinaigrette
Whilst reducing the cranberry juice, cut each pear in half and core and de-seed. Melt the butter and whisk in the 2 tablespoons of caster sugar, forming a glossy syrup. Now place the pears cut side down and cook on a reasonable heat for approximately 8 minutes. The pear and caramelised syrup should take on a lovely golden appearance.
Now chop and toast the walnuts in a dry pan, tossing frequently to avoid burning. Crumble the stilton
Serve on individual plates, the salad and vinaigrette with the pear, its juices, crumbled stilton and the toasted walnuts scattered with a few dried cranberries.
This is a stunning starter, visually amazing, and great tasting!
Courtesy of Pampered Chef
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