Poached Bosc Pear and Aged Cheddar Salad
winter greens, buttermilk cream, mapled candied pecans, pear and walnut vinaigrette
5 Bosc pears
1 1/2 cups (375 mL) apple cider vinegar
2 cups (500 mL) water
1 cup (250 mL) white sugar
1/2 cup (125 mL) finely grated fresh ginger
1 red chili pepper
1 cinnamon stick
6 whole juniper berries
1 tsp (5 mL) black peppercorns
3 whole cloves
1 bay leaf
Combine all the ingredients in a large stock pot. Place an oven-proof plate over top of the pears, to keep them down. Place the pot over medium heat and bring the contents to a simmer. Turn the heat off and allow to sit for 30 minutes, or until the pears are tender. Once tender, take them off the heat and allow to cool completely. Cut away all four sides of the pear, leaving the core to be discarded. Slice the sides into segments.
1 cup (250 mL) pecan halves
1/2 cup (125 mL) maple syrup
Australian flake salt to taste
Preheat the oven to 350ºF (180ºC).
Toss the pecans with the maple syrup and season lightly with the salt. Lay them on a baking tray lined with parchment paper and bake in the preheated oven for approximately 12 minutes, or until the syrup begins to caramelize and bubble.Allow to cool, then crumble.
3 Tbsp + 1 tsp (50 mL) pear vinegar
1 Tbsp (15 mL) Dijon mustard
6 Tbsp (100 mL) liquid from Poached Pears (above)
1/8 vanilla pod, scraped and seeded
2 1/4 Tbsp (35 mL) walnut oil
2/3 cup (150 mL) grapeseed oil
salt and pepper to taste
Combine pear vinegar and Dijon mustard in a bowl. Add a pinch of salt and pepper and stir to combine. Let rest for one minute while salt dissolves. Add poached pera liquid, vanilla seeds from pod, and stir. Slowly drizzle both oils over the mixture, and whisk until emulsified.
2 egg yolks, from large brown eggs
2 Tbsp (30 mL) grainy Dijon mustard
4 cloves garlic, minced
2 tsp (10 mL) Xeres vinegar
freshly squeezed juice of 1 lemon
1/2 cup (125 mL) olive oil
2 cups (500 mL) grape seed oil
3 Tbsp + 1 tsp (50 mL) buttermilk
1/2 cup (125 mL) 5-year-old cheddar, grated
1/4 cup (60 mL) flat leaf parsley, finely chopped
Combine the egg yolks, Dijon mustard, garlic, vinegar, and lemon juice in a deep narrow bowl. Using a stick blender slowly add both oils in a thin stream while pulsing the blender. The mixture should emulsify and become the consistency of mayonnaise. Add the remaining ingredients and blend until uniform.
7 cups (2 L) mesclun greens (mixed organic)
1/3 cup (75 mL) shallots, finely chopped
1/3 cup (75 mL) chives, finely chopped
12 wedges Poached Pears
1/2 cup (125 mL) Maple Candied Pecans
3 Tbsp + 1 tsp (50 mL) Buttermilk Cream
1 cup (250 mL) 5-year-old cheddar, grated
salt and pepper to taste
Combine the greens, shallots, chives, pears, and pecans in a medium-sized mixing bowl. Season as desired, then lightly dress with the vinaigrette. Toss gently so as not to break up the pear segments
Place a spoonful of buttermilk cream into the bottom of each bowl. Smooth the cream around the bottoms of the bowls, then divide the salads among them. Finish the salads by grating the cheddar overtop using a microplane grater. A simple grater will also work.