CHARGRILLED PEARS WITH HERB SALAD AND STILTON PORT DRESSING
Ingredients
- ½ pear
- thinly sliced
- 25g/1oz butter
- 3 kumquats
- juice only
- 1 egg yolk
- 25ml/1fl oz port
- 100ml/4fl oz olive oil
- 50g/5oz crumbled blue cheese
- 1 handful fresh coriander
- 1 handful fresh chervil
Directions
- For the pears
- heat a chargrill pan. Add the butter and the slices of pear and chargrill for four minutes until golden.
- To finish
- squeeze the kumquat juice on top.
- In a bowl
- mix the egg yolk with the port
- then whisk in the olive oil gradually. Finish by adding the crumbled cheese and the fresh herbs.
- To serve
- place the pears on a plate and top with herb salad and any extra dressing around the plate.
