Pear and Avocado Salad

(Serves 4)

Ingredients

• 4 small pears (suggest Beurre Bosc or Doyenne du Comice)
• 2 tablespoons lemon juice
• 2 ripe avocados
• 1 bunch watercress
• 55g rocket
• 2 tablespoons coarsely chopped, lightly roasted walnuts
• 115g creamy blue cheese ( such as Puhoi Ahuroa Select Blue)
• Walnut Bread (such as Rachel Scott’s “Pain aux Noix” - Tel 03 314 8020)

Dressing:

• 3 tablespoons Balsamic Vinegar
• 2 tablespoons extra-virgin Olive Oil
• 2 tablespoons walnut Oil
• 1 teaspoon Dijon Mustard
• ½ teaspoon light soft brown sugar
• 1 tablespoon freshly chopped Italian Parsley
• Salt and pepper

Method

Halve the pears, then core and cut them carefully into thin slices.
Brush with lemon juice to prevent discoloration.

Cut the avocados in half, remove the stones and peel them. Carefully cut each half into about five slices. Brush with lemon juice.

Put the watercress and rocket onto four serving plates and arrange the pears and avocados on the top. Scatter over the chopped walnuts.

For the dressing, mix all ingredients together in a screw-top jar and shake well. Spoon the dressing over the salad and crumble the cheese over the top.

Serve immediately with some sliced walnut bread.

Notes on Pear varieties

Doyenne du Comice

One of the most delicious pears grown. Large pale yellow fruit with greenish tinges and patches of brown russet ripening in February/March. A very sweet and juicy pear. Pollinate with Red Bartlett, William Bon Chretien or Winter Nellis.

Beurre Bosc

A native of Belgium, having been raised from seed in 1807. The fruit is medium to large and coloured with golden, cinnamon russet. The flesh is yellowish white and very juicy with a rich sweet, piquant flavour and pleasing aroma. Can be stored in cold storage for up to 4 months. Medium sized tree, upright and slightly pendulous.

John Hawkesby’s wine suggestion
 

Verdelho

• Sandalford 2007

Chardonnay

• Wishart Estate Te Puriri 2006
• Allan Scott 2007