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Dressing
100g
creamy blue cheese
3 tbsp
olive oil
1 tbsp
walnut oil
1 tbsp
lemon juice
1 tbsp
cream
2 tsp
finely chopped sage
100g
walnut halves
4 firm,
ripe small pears, such as Corella
2 tbsp
lemon juice
2 witlof
(chicory/Belgian endives), trimmed and leaves separated
100g
Parmesan cheese, shaved |
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Method :
To make the
dressing, purée the blue cheese in a small food processor, then add the
olive oil, walnut oil and lemon juice, and blend until smooth. With the
motor running, slowly and 2 teaspoons warm water. Stir in the cream and
sage, and season to taste. Preheat the grill (broiler). Put the walnuts
in a bowl and cover with boiling water. Soak for 1 minute, then drain.
Spread the walnuts on a baking tray and put under the grill for 3
minutes, or until lightly toasted. Chop coarsely. Thinly slice across
the pears through the core to make rounds. Do not peel or core the
pears, but discard the seeds. As each pear is sliced, sprinkle with a
little lemon juice to prevent discoloration. On each serving plate,
arrange three pear slices in a circle. Top with scattering of walnuts, a
couple of endive leaves, a few more walnuts and some Parmesan shavings.
Repeat this layering, reserving the last layer of Parmesan and some of
the walnuts. Spoon some dressing over each stack, scatter with the
remaining walnuts, and top each with the reserved Parmesan.
Serves 4 - 6
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