Poached Pear Salad with Blue Cheese

This Fall salad makes an elegant first course. It's light, satisfying and pretty.

Yield: 4 servings

Ingredients

1 head butter lettuce
2 pears
1 cup Chardonnay
water
1/4 cup walnuts, chopped
1/4 cup blue cheese crumbles
1 Tablespoon Champagne vinegar
3 Tablespoons olive oil
1 Tablespoon mayonnaise

Method

Peel the pears then cut in half lengthwise and core. Place in a small saucepan and add Chardonnay and enough water to just cover the pears. Simmer for 5 - 10 minutes or until tender but still firm. Remove pears from poaching liquid and slice into a fan shape, allow to cool.

Toast the walnuts in a dry frying pan over low heat for 3 minutes or until they are fragrant. Make the dressing by combining the vinegar, olive oil and mayonnaise. Taste for seasoning and adjust to your liking.

Toss the washed and dried salad greens with dressing and portion on to plates. Top each salad with one half pear, fanned out, walnuts and blue cheese.

Serving Suggestion

Serve with Candelaria Chardonnay

Estimated Prep Time: 10 minutes
Estimated Cooking Time: 10 minutes

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