BACKIngredients
Dressing
- 1 peeled, poached apple or apple puree
- ½ cup (120 ml) white vinegar
- 2 tbsp (30 ml) honey
- ½ tsp (2 g) salt
- 1/8 tsp (1 g) white pepper
- ¼ cup (60 ml) walnut oil
Salad
- 1 fresh William Alexander or Conférence pear
- 2 cups (100 g) fresh frisée, lollo rosso, butter lettuce, or fresh cress (whichever you prefer)
- 2 oz (55 g) sheep or goat cheese
- ¼ cup (40 g) seedless red grapes
- 2 tbsp (20 g) walnuts, toasted and chopped
Preparation
Dressing
In a pan, simmer the apple and vinegar until they are reduced by half (about 10 minutes). Transfer to a blender and blend with the honey, salt, and pepper until smooth. Then slowly add the oil.
Salad
Cut the unpeeled pear into wedges. Set the greens and toss with the vinaigrette. Arrange the lettuce, placing the pear slices on the side. Sprinkle with some vinaigrette, and then add the cheese, grapes, and walnuts. (Optional: sprinkle the cheese with brown sugar and brown it with a crème brûlée burner until it caramelizes.)
