About this recipe:Caramelised grilled pear slices, Gorgonzola cheese, walnuts and mixed greens are tossed together in a deliciously light dressing. Serve as a starter with a side of crusty bread.
2 pears, peeled, cored and sliced
250ml port wine
2 shallots, thinly sliced
1 clove garlic, finely chopped
1 tablespoon Dijon mustard
2 tablespoons balsamic vinegar
325g assorted salad greens
175g Gorgonzola cheese, crumbled
120g walnuts, toasted and chopped
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Method Prep:20min › Cook:10min › Ready in:30min
Preheat the grill. Arrange pear slices in a single layer on a baking tray. Grill until nicely browned, 3 to 5 minutes. Set aside to cool.
Pour port wine into a saucepan. Bring to the boil and cook until the wine is reduced by 1/2. Remove from the heat and cool. Pour the cooled wine into a liquidiser or food processor and add the shallots, garlic, mustard and vinegar. Blend until smooth.
Divide the salad greens evenly between four serving plates. Arrange some of the grilled pear slices over each pile of greens. Sprinkle with Gorgonzola cheese. Drizzle dressing over each plate, then sprinkle with walnuts. If you like, this can also be made in one large bowl instead of individual servings.
To toast walnuts, place them in a dry frying pan over medium heat. Cook, stirring occasionally, until browned and fragrant, about 8 minutes.