Grilled pear salad with fresh curd and walnuts
Serves: 4 to 6 (Served as a shared dish in the centre of the table)
Preparation Time: 20 minutes
Cooking Time: N/A
- 4 Beurre Bosc Pears
- ¼ cup (60mls) Extra Virgin Olive Oil
- 1 Radicchio
- 2/3 cup Walnuts, roasted
- 200gm Gruth or Fresh Ricotta
- 2 bulbs White Witlof
- ½ bunch Chervil
- Sea Salt to season
Dressing (yields 200ml)
- ½ cup (125mls) Extra Virgin Olive Oil
- 4 Tsp Red Wine Vinegar
- 2 Tsp Vino Cotto
- Sea salt to season
Recipe by Maggie Beer
Pre-heat a fan forced oven to 180c.
Place a cast iron griddle pan or a BBQ grill plate on high heat.
Slice pears into approximately 6 slices each (lengthways, don’t core), toss in the olive oil and season with salt. Grill on hot grill plate for approximately 7 min per side.
Roast walnuts in the pre-heated oven for 5 to 8 minutes, when ready place in tea towel/cloth and rub skins off, set aside to cool.
Remove outer green leaves from radicchio and discard, using the inner leaves, and pull witlof apart, wash well and spin dry.
To make dressing mix all ingredients together, stir well, season to taste.
Toss the leaves with half the walnuts, a little vinaigrette (just enough to coat the salad leaves) and then separate ingredients into 4 serves.
Add the leaves to the plate, add grilled pear, another sprinkle of walnuts, dob on gruth or ricotta and top with chervil.
Mix dressing again and drizzle a little more over the top.