Roasted pear, gorgonzola and walnut salad
This salad is a sum of the parts that are also SO good separately.
I often do the walnuts just to put through other salads, and I will bake the pears to add to a cheese platter. So, make extra of each it's worth it. If you’re not a fan of gorgonzola – try a blue you like – a crumbly stilton or some Shropshire blue is a good start – more cheesy than bluey. Or try a hard cheese you like – some parmesan or ricotta salata would work well, too.
You can serve this individually, on platters as a composed salad or sliced and tossed for an alfresco-style lunch.
Ingredients
80g walnuts broken into bits but not chopped
8 corella pears either halved (and de-cored) for individual serves or sliced (right through, including seeds) into 6 slices
4 tbsp verjuice, Riesling vinegar, champagne vinegar or apple cider vinegar
3 tbsp brown sugar
½ bunch of thyme
3 tbsp Walnut oil (1 tablespoon for the pears and 2 tablespoons for the walnuts)
1 tsp salt flakes
Pepper to taste
Fresh rocket leaves or your choice of salad leaves
250g blue cheese of your choice – I like gorgonzola dolce but Stilton is fabulous as well
6 slices of fruit bread, or leftover Christmas pannatone - works a treat
Method – for alfresco style
Slice the corella pears so they are about 4mm thick. Ignore the core – it adds texture!
On a baking sheet covered with baking paper place the pear slices, sprinkle the brown sugar, the thyme, splash the three quarters of the vinegar over the top and drizzle some oil. Bake for about 30 minutes on 160C or until the pears have dehydrated and become a little leathery and lightly brown.
Remove, drain any juices into a container – this is liquid gold and will become part of the dressing.
While the pears are roasting, place the walnuts into a roasting dish and pop them into the oven as well. We want them to roast but not brown—they will become quite bitter if overcooked. This should only take 15-20 minutes. Place 2 tablespoons of walnut oil and 1 teaspoon of salt flakes into a separate bowl. Once the nuts have roasted and are still hot, pop them straight into the bowl with the oil and allow them to cool.
Meanwhile, take the slices of bread and squash them with a rolling pin until thin and condensed. Place these on another roasting pan and dehydrate until crispy. You are making a type of cracker.
Once the nuts and pears have cooled and you are ready to construct the salad, place your choice of washed salad leaves on the plate. Break up the toasted bread and toss over the leaves. Gently place the pears on top and then place the walnuts straight from the salty oil. Mix the remaining oil and the juices from the pears that has been reserved with remaining vinegar. Dress the salad then crumble the cheese over the top of the entire salad. Add a generous grind of fresh pepper.
Method – for an individual serve
This is fantastic as an entrée, or do it as a composed salad as one part of a course—perhaps a fancy cheese course.
To do this, gently roast the pears halves (you will want to de-core them) then layer the roasted nuts – chop these down for an individual serve, dress with the oil/vinegar/pear juice mix, then add cheese and top a little rocket. Crush the toasted bread pieces to add texture and sweetness.