Life gets hectic this time of year so it’s time to rely on
quick, easy, satisfying and easy to clean. If it’s going to be dinner, then it
needs to satisfy
1 Pear, a firm pear, not over ripe
Salad greens for two, a mild green like baby romaine works well
Vinaigrette (olive oil, vinegar and mustard)
3-4 oz blue cheese like Gorgonzola or Bleu d’Avergne
Optional: pomegranate arils, walnuts, bacon or pancetta bits
Preheat oven to 180C/350C
Slice the pear in half and scoop out the seeds and core, leaving a half circle. Taking half of the cheese, press the cheese into the pear, keeping the cheese within the confines of the scooped out area. Roast the pear until the cheese is melty and bubbly, about 15 minutes.
Meanwhile wash your salad greens. I don’t care if the bag says triple washed; wash the greens anyway.
Make your vinaigrette: 3 parts olive oil to 1 part vinegar
and 1 teaspoon of grained mustard.
Prepare your optionals: toast the walnuts, fry the bacon or pancetta, separate the arils from the pomegranate.
When the pear is ready, toss the salad with vinaigrette, add your accoutrements (that would be the walnuts etc.), open a bottle of wine, put on a good movie on and enjoy.
