Port-poached Pear, Gorgonzola, Spinach and Hazelnut Salad

banner

Preparation info

  • Serves

    4

    • Difficulty

      Medium

Appears in

The Mountain Cafe Cookbook

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