Poached Pear, Blue Cheese and Radicchio Salad - Serves 4
2 pears poached in West Brook Gewurztraminer, cored and quartered
150gm blue cheese cut into small pieces
1 small radicchio lettuce (finely sliced)
100gm rocket leaves
40gm sliced hazelnuts
30ml sherry vinegar
60ml olive oil
1/2 tsp. whole grain mustard
1/2 tsp. sugar
Salt and pepper to taste
100gm Onion puree:
2 large onions
salt and pepper
20ml olive oil
Dice onions and cook over a low heat with a lid until soft (60 - 90 minutes)
Place in the food processor and blend until smooth, then blend in the oil, season and chill.
To serve place 25gm of puree on each plate and spread with a small pallet knife over the base of the plate. On the puree place 2 quarters of pear, 1/4th of the blue cheese.
In a large bowl mix the rocket, hazelnuts, radicchio and dressing together, season with a little salt and pepper.
Divide the salad between the 4 plates and serve.