Ruby port-poached pears and Roquefort meet in the perfect salad, bringing salty, tangy, fruity, creamy, and nutty to your palate and vibrant colours to your plate!
Ingredients:
Walnut Relish:
- ½ cup (120 ml) walnuts
- ½ cup (120 ml) extra-virgin olive oil
- ¼ cup (60 ml) finely diced shallot
- 1 tablespoon (15 ml) parsley leaves
Poached Pears:
- 3 cups (710 ml) ruby port
- 2 firm Bosc pears
Port Vinaigrette:
- ¼ cup (60 ml) reduced ruby port, reserved from poaching
- 2 tablespoons (30 ml) red wine vinegar
- 1 tablespoon (15 ml) aged balsamic vinegar
- ¾ cup (180 ml) extra-virgin olive oil
- Salt and pepper
Salad:
- 4 cups (950 ml) Lollo Rossa lettuce leaves
- 4 ounces (113 g) crumbled Roquefort cheese
Method:
For Walnut Relish:
- Preheat oven to 325 F (160 C).
- Bring a saucepan of salted water to a boil over high heat. Add the walnuts and boil for 3 minutes.
- Drain the walnuts and spread out on a baking pan. Toast in the oven until dry and crisp, but not browned, 15 minutes.
- Allow the nuts to cool to room temperature. Meanwhile, in a small skillet over medium heat, warm the olive oil and add the shallot. Cook until the shallot is translucent, about 4 minutes.
- Remove the skillet from the heat and allow to cool.
- In the food processor, combine the walnuts, oil, shallot, and parsley. Pulse to combine until the walnuts are broken down to pea-sized pieces. Refrigerate until needed.
For the Pears:
- Warm the port in a saucepan over medium-low heat until just below a simmer.
- Peel the pears. Halve and core them, then add them to the port. Allow them to poach until tender, 10-15 minutes.
- Remove the pears from the port to a tray and allow them to cool. Continue reducing the port until it has reached ¼ cup (60 ml). Allow the port to cool to room temperature.
For the Port Vinaigrette:
- Transfer the reduced port to a bowl. Whisk in the vinegars. Slowly whisk in the olive oil. Season with salt and pepper and reserve until needed.
To Complete:
- Slice the reserved pears.
- In a large bowl, toss the lettuce with the vinaigrette. Add the relish, sliced pears, and Roquefort.
- Toss again and serve immediately.