The Orchard And Farmer Recipe
Warm salad of grilled red wine poached pears, gorgonzola cheese, toasted walnuts flavoured with a red wine, garlic, and bee pollen dressing
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Ingredients
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Salad Ingredients
Method
Preparation Instructions
- 1
Poach the Pears
In a saucepan, combine red wine and garlic cloves. Bring to a simmer over medium heat. Peel, halve, and core the pears, then add them to the saucepan. Poach the pears for about 15 minutes or until tender. Remove from heat and let cool in the wine.
- 2
Prepare the Dressing
In a small bowl, whisk together olive oil, bee pollen, salt, and black pepper to create the dressing. Set aside.
- 3
Toast the Walnuts
In a dry skillet over medium heat, toast the walnuts for about 5 minutes or until fragrant and golden. Stir frequently to prevent burning.
- 4
Grill the Pears
Preheat a grill or grill pan over medium-high heat. Remove the pears from the poaching liquid and grill them for about 5 minutes on each side until grill marks appear.
- 5
Assemble the Salad
On a serving platter, arrange the grilled pears. Crumble gorgonzola cheese over the top and sprinkle with toasted walnuts. Drizzle with the bee pollen dressing before serving.
