Description:
Recipe By: The Belworth House
Ingredients:
2 cups water
1 cup dry red wine
½ cup sugar
½ tsp whole black peppercorns
¼ tsp ground cardamom
4 pears
4 tbsp extra virgin olive oil
1 tsp Dijon
2 tbsp Red Wine Vinegar
¼ cup red onion, finely diced
¼ cup red onion, finely slices (this is not a repeat)
12 dates, pitted and coarsely chopped
8 Cups Bitter Greens
Salt and Freshly Ground Black Pepper
½ Cup Favourite Blue Cheese (Bergader is my favourite)
½ Cup Sugared Pecans (Recipe Follows)
Sugared Pecans
1 cup sugar
2 tbsp water
4 cups pecans
Method:
Working on a medium high heat.
Place the sugar and water in a large saucepan, big enough to hold all the pecans, and big enough for movement (stirring the nuts). Add the nuts to the sugar mixture and stir until you have a dry coating on the nuts. We are looking for crystallization. You need to stir the whole time, very important. Remove from heat and pour nuts onto a cookie sheet to cool. Sprinkle with salt and if you like a little cayenne pepper.
In a large saucepan bring water, wine, sugar, peppercorns and cardamom to a boil, reduce to a simmer.
Peal Pears and halve lengthwise. With a melon baller or small spoon core the pear halves making a cavity for the cheese. Place pear halves flat side down in the poaching liquid. Cover and simmer until knife tender, more or less 25 minutes depending on ripeness of pears. Once cooked remove from poaching liquid and let cool in refrigerator.
In a bowl add the olive oil, Dijon mustard and vinegar; whisk together, add the diced onions & dates to the dressing and season with salt and pepper. Refrigerate. The dates will add sweetness to the vinaigrette. Strain before using. You can use the dates in the dressing if you like, adds nice texture.
Assembly: Add the greens and onions to a bowl; add enough vinaigrette to coat greens nicely. Place on the center of the plate. Fan the pear leaving the slices intact (or you can slice or dice). Sprinkle with blue cheese and sugared pecans.
