Port-poached Pear, Gorgonzola, Spinach and Hazelnut Salad

Preparation info
  • Serves


    • Difficulty


Appears in
The Mountain Cafe Cookbook

By Kirsten Gilmour

Published 2017

  • About

Boozy poached pears, salty robust blue cheese and sweet hazelnuts with a sharp red wine vinegar dressing: altogether a stylish and extremely flavoursome salad.

  • Poach the pears the night before you make the salad so the port can deeply colour and flavour the pears. You can also keep the poaching liquor and reuse it – it keeps for at least a month in the fridge.
  • The dressing will keep for up to ten days in the fridge.
  • If you are really not int