Autumn D’anjou Pear Recipe
Port Wine Pear, Honey Dijon Vinaigrette, Spiced Seeds, Gorgonzola, Fig Balsamic
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Pears
In a medium saucepan, combine the Port wine and bring to a gentle simmer. Add the whole D'Anjou pears and poach them for about 15-20 minutes or until tender. Remove from heat and let cool.
- 2
Make the Vinaigrette
In a small bowl, whisk together the honey Dijon mustard, olive oil, salt, and black pepper until well combined.
- 3
Toast the Seeds
In a dry skillet over medium heat, toast the mixed spiced seeds for about 5-7 minutes, stirring frequently until they are golden and fragrant.
- 4
Assemble the Salad
Slice the cooled pears and arrange them on a serving platter. Drizzle with the honey Dijon vinaigrette, sprinkle the toasted seeds, and crumble the Gorgonzola cheese on top.
- 5
Finish with Fig Balsamic
Drizzle the fig balsamic vinegar over the salad for an added layer of flavor before serving.
