Mulled pear salad with roquefort dressing

This mulled pear salad with roquefort dressing makes an elegant side dish.

• 1 tablespoon cabernet (see note) or red wine vinegar
• 1/4 cup (60ml) walnut oil (see note)
• 150ml creme fraiche
• 200g Roquefort cheese (see note)
• 4 cups mixed baby salad leaves (mesclun)
• 1 cup (100g) toasted walnuts, chopped

Mulled pears

• 6 small pears (not too ripe), halved, cored
• 300ml fruity red wine (we used merlot)
• 1/3 cup (75g) caster sugar
• 1 vanilla bean, split, seeds scraped
• 1 cinnamon quill
• 2 whole cloves

Energy 2329kJ	Fat saturated 14.00g
Fat Total 41.00g	Carbohydrate sugars g
Carbohydrate Total 28.00g	Dietary Fibre -
Protein 11.00g	Cholesterol -
Sodium 625.66mg

All nutrition values are per serve.

1. Step 1

   Place pears in a pan that fits them snugly. Pour over wine, sugar, vanilla, spices and 300ml water, then cover surface closely with a sheet of baking paper. Bring to a simmer over medium-high heat, then cook for 10-15 minutes until tender (this will depend on ripeness of pears). Remove pears, then simmer liquid until reduced by half. Pour over pears and allow to steep in liquid until ready to serve (up to 24 hours).

2. Step 2

   Whisk vinegar, oil and 2-3 tablespoons poaching liquid in a bowl. Season, then set the vinaigrette aside. For roquefort dressing, warm the creme fraiche and half the Roquefort in a small pan over low heat for 2-3 minutes, stirring until smooth.

3. Step 3

   Toss leaves and walnuts with vinaigrette, then divide among plates. Top with pears, crumble over remaining cheese, then serve warm Roquefort dressing in small jugs or shot glasses to pour at the table.

Cabernet vinegar, walnut oil and Roquefort cheese are available from gourmet food shops and delis.