Mulled Pear Salad with Roquefort Dressing

By sarah_carroll

Ingredients

• 1 T red wine vinegar
• 1/4 walnut oil
• 150 ml creme fraiche
• 200 g Roquefort cheese
• 4 c mixed baby greens
• 1 c toasted walnuts, chopped
• Pears
• 6 small pears (halved, cored)
• 300 ml fruity red wine (merlot)
• 1/3 c caster sugar
• 1 vanilla bean, split, seeds scraped
• 1 cinnamon quill
• 2 whole cloves

Details

Servings 6

Preparation

Step 1

Place pears in a pan that fits them snugly. Pour over wine, sugar, vanill, spices and 300ml water, the 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. Remove pears, then simmer liquied until reduced by half. Pour over pears and allow to steep in liquid until ready to serve (up to 24 hours)
Whisk vinegar, oil and 2-3T poaching liquid in a bowl. Season, then set the vinaigrette aside. For dressing, ware the creme fraich and half the cheese in a small pan over low heat for 203 minutes, stirring until smooth.
Toss leaves and walnuts with vinaigrette, then divide among plates. Top with pears, crumble over, remaining cheese, then serve warm dressing in small jugs or shot glasses to pour at the table.