Chargrilled Pears with Herb Salad and Stilton Port Dressing

Pan-seared pear slices served with a rich port and blue cheese dressing, topped with fresh coriander and chervil salad.

Cook Time

4 mins

Produces

1 person

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

Dairy

25
g

Butter

1
piece

Egg Yolk

50
g

Blue Cheese

crumbled

Fruits

0.5
piece

Pear

thinly sliced

3
piece

Kumquat

juice only

Liquids

25
ml

Port

NutsSeeds

1
handful

Coriander

fresh

1
handful

Chervil

fresh

OilsFats

100
ml

Olive Oil

Steps

Heat a chargrill pan and sear the pear slices in butter for four minutes until golden.
Squeeze the kumquat juice over the grilled pears.
Whisk the egg yolk and port together in a bowl, then slowly incorporate the olive oil.
Mix in the crumbled cheese and fresh herbs to the dressing.
Serve the pears on a plate topped with the herb salad and remaining dressing.