Warm Salad of Grilled Pear, Roast Sichuan Pepper Almonds, Balsamic Braised Red Onions

Mâche, Gorgonzola Dressing


Preparation info

    • Difficulty


Appears in

Salads: The new main course


By Peter Gordon

Published 2005

  • About

Pear and blue cheese is one of those classic combinations that just work. This salad takes that idea and gives it a bit more grunt – layering on a few more flavours and textures. This is a lovely autumnal meal, perhaps following on from a light vegetable broth and then finished with a warm fruit tart with crème fraîche.


  • 3 medium red onions, sliced into 1 cm thick rings
  • 1 tablespoon fresh rosemary


Preheat the oven to 220°C, gas 7. Mix the onion rings and herbs, and put into a non-reactive baking dish just large enough to hold them comfortably. Pour on the balsamic vinegar, all but 1 tablespoon