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Chargrilled pears with herb salad and Stilton port dressing

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
Dietary Vegetarian
by James Tanner

From Ready Steady Cook

Method


  1. For the pears, heat a chargrill pan. Add the butter and the slices of pear and chargrill for four minutes until golden.

  2. To finish, squeeze the kumquat juice on top.

  3. In a bowl, mix the egg yolk with the port, then whisk in the olive oil gradually. Finish by adding the crumbled cheese and the fresh herbs.

  4. To serve, place the pears on a plate and top with herb salad and any extra dressing around the plate.

Ingredients

  • ½ pear, thinly sliced
  • 25g/1oz butter
  • 3 kumquats, juice only

For the herb salad

  • 1 egg yolk
  • 25ml/1fl oz port
  • 100ml/4fl oz olive oil
  • 50g/5oz crumbled blue cheese
  • 1 handful fresh coriander
  • 1 handful fresh chervil

Shopping List

Chargrilled pears with herb salad and Stilton port dressing

Fruit and vegetables

Cooking ingredients

Drinks

Dairy, eggs and chilled

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