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100g (3.5 oz) creamy blue cheese
60ml (1/4 cup) olive oil
1 tbsp walnut oil
1 tbsp lemon juice
1 tbsp cream
2 tsp finely chopped sage
100g (1 cup) walnut halves
4 firm, ripe small pears, such as Corella
2 tbsp lemon juice
2 witlof (chicory/Belgian endives),
trimmed and leaves separated
100g (3.5 oz) Parmesan cheese, shaved |
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Method :
To make the
dressing, puree the blue cheese in a small food processor, then add the
olive oil, walnut oil and lemon juice, and blend until smooth. With the
motor running, slowly add 2 tsp warm water. Stir in the cream and sage,
and season to taste. Preheat the grill to medium. Put the walnuts in a
bowl and cover them with boiling water. Allow to steep for 1 minute,
then drain. Spread the walnuts on a baking tray and sit under the grill
for 3 minutes, or until lightly toasted. Chop coarsely.
Thinly slice
across the pears to make rounds. DO not peel or core the pears, but
discard the seeds. As each pear is sliced, sprinkle with a little lemon
juice to prevent discoloration. On each of the serving plates, arrange 3
pear slices in a circle. Top with a scattering of walnuts, a couple of
witlof leaves, a few more walnuts and more Parmesan shavings. Repeat
this layering, reserving the last layer of Parmesan and some of the
walnuts. Spoon some dressing over each stack, scatter with the remaining
walnuts, and top each with the Parmesan.
Serves 4
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