Pear, Walnut & Gorgonzola Salad

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By Team Studio Kitchen

This salad is such a beautiful combination of flavours and textures. At its heart lies a luscious pear vinaigrette, made from tender poached pears, pureed and blended with the richness of walnut oil, and the tang of white wine vinegar.

We've used a combination of our favourite salad leaves and tossed them with crunchy croutons, toasted walnuts, crispy kaiser fleish, fresh juicy pear slices, pickled shallots and crumbled gorgonzola. It's carefully coated in our silky pear vinaigrette delivering the taste of Autumn in every bite. This salad makes a fantastic side dish or starter.

Time

1

hour

0

minutes

Degree of Difficulty

Easy

Save

0

Portions

4
servings

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Ingredients

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PEAR VINAIGRETTE

250 ripe pear flesh (weighed after peeling and coring) approximately 3 -4 small pears
100g caster sugar
200 ml water
85 ml walnut oil
35 ml white wine vinegar
65 ml mild olive oil
 q.s. lemon juice
 to taste  salt flakes
 to taste  white pepper

PICKLED SHALLOTS

4 golden shallots
½tsp salt flakes
1tsp caster sugar
2tbsp white wine vinegar

CROUTONS

1 baguette or fougasse cut into slices
 q.s. mild olive oil

SALAD

250g kaiserfleisch, thinly sliced
2g ripe pears
250g washed salad leaves
60g toasted walnuts
100g gorgonzola
1

To make the vinaigrette… make a light sugar syrup by combining the sugar and water in a saucepan and heat to dissolve the sugar. Peel the pears, cut in to quarters and remove the core. Add the pear pieces to the saucepan cover with a cartouche and poach gently over a low heat until tender approximately 2 to 5 minutes depending on the ripeness of pears.

Take off the heat and set aside to cool in the poaching liquid.

When the pears are cool, blend them in a food processor until completely pureed and then add the olive oil, walnut oil and white wine vinegar to combine. Season with salt and pepper and add a squeeze of lemon juice to taste.

 

2

To pickle the shallots… peel the shallots and slice finely on a mandolin. Place the in a small bowl with ½ tsp salt flakes and 1 tsp of caster sugar. Mix all together to coat the shallots. Leave for 10 minutes to soften and then add the wine vinegar and set aside until needed

 

3

To cook the kaiserfleish… cook in a frypan over a medium heat until cooked through, crispy and caramelised on the outside. Remove the bacon from the pan using a slotted spoon and drain the pieces onto a piece of paper towel. Set aside.

 

4

For the pears… quarter the pears, leaving the skin on but removing the core. Cut into fine slices, place them in a bowl and dress with some of the pear vinaigrette to stop them oxidising.

 

5

To assemble the salad… in a large bowl combine the salad leaves, cooked Kaiser Fleisch pieces, sliced pears, toasted walnuts, croutons and pickled shallots, dress well with the pear vinaigrette. Season with salt and pepper and place on a serving dish and crumble the gorgonzola over the top. Serve immediately.

 

 

1
0 hours 0 minutes

To make the vinaigrette… make a light sugar syrup by combining the sugar and water in a saucepan and heat to dissolve the sugar. Peel the pears, cut in to quarters and remove the core. Add the pear pieces to the saucepan cover with a cartouche and poach gently over a low heat until tender approximately 2 to 5 minutes depending on the ripeness of pears.

Take off the heat and set aside to cool in the poaching liquid.

When the pears are cool, blend them in a food processor until completely pureed and then add the olive oil, walnut oil and white wine vinegar to combine. Season with salt and pepper and add a squeeze of lemon juice to taste.

2
0 hours 0 minutes

To pickle the shallots… peel the shallots and slice finely on a mandolin. Place the in a small bowl with ½ tsp salt flakes and 1 tsp of caster sugar. Mix all together to coat the shallots. Leave for 10 minutes to soften and then add the wine vinegar and set aside until needed

3
0 hours 0 minutes

To cook the kaiserfleish… cook in a frypan over a medium heat until cooked through, crispy and caramelised on the outside. Remove the bacon from the pan using a slotted spoon and drain the pieces onto a piece of paper towel. Set aside.

4
0 hours 0 minutes

For the pears… quarter the pears, leaving the skin on but removing the core. Cut into fine slices, place them in a bowl and dress with some of the pear vinaigrette to stop them oxidising.

5
0 hours 0 minutes

To assemble the salad… in a large bowl combine the salad leaves, cooked Kaiser Fleisch pieces, sliced pears, toasted walnuts, croutons and pickled shallots, dress well with the pear vinaigrette. Season with salt and pepper and place on a serving dish and crumble the gorgonzola over the top. Serve immediately.

 

Recipe Tags cheese, pear, salad, walnut