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BALSAMIC GLAZED PEAR AND BLUE CHEESE SALAD
Extract from the book Life on a Table by Antoinette de Chavonnes Vrugt
[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_separator color=”mulled_wine” style=”dotted” border_width=”3″][vc_column_text]When served as a starter I add slivers of smoked venison and arrange the salad in individual plates with crostini (small, thinly sliced pieces of toasted or grilled bread, often baguette, salted and/or spiced).[/vc_column_text][vc_separator color=”mulled_wine” style=”dotted” border_width=”3″][/vc_column][/vc_row][vc_row][vc_column width=”1/2″][vc_column_text]
INGREDIENTS
4 fresh pears, de-pipped and cut into wedges
180 ml balsamic vinegar
1 packet of rocket or mixed salad greens (300 g)
50 g blue or feta cheese (I prefer blue cheese)
50 g pecan nuts
1 red onion, sliced
5 ml olive oil
[/vc_column_text][/vc_column][vc_column width=”1/2″][vc_column_text]METHOD
Combine the pears and balsamic vinegar in a pan.
Bring to the boil and turn down the heat to simmer until most of the liquid has evaporated.
The remaining balsamic vinegar must be caramelised.
Cool down.
Arrange the salad greens, top with the glazed pears, sprinkle with pecan nuts and blue cheese.
Drizzle the salad with olive oil.
If in season, avocado is a great complement to this salad.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column]
