Poached Pear With Stilton, Walnuts, Dates and Bacon
1 cup water
1 pear (1/2 each serving)
2 tablespoons extra virgin olive oil
2 inches slices bacon slided into 1 ½ pieces
1 teaspoon Dijon Mustard
3 tablespoons Balsamic vinegar
1 medium shallot diced finely
6 dates, pitted and chopped coarsly
1/4 cup Stilton, crumbled into medium sized bits
1/8 cup chopped nuts
In a large saucepan, bring water, wine and sugar to a boil.
Add another tsp of olive oil to same sauté pan (no need to wash) and sauté shallots until tender.
Lay a bed of greens on a simple white plate. Place the pears just off centre and crumble the stilton into the core area and allow to cascade off the pear to the greens. Evenly distribute the bacon, dates and walnuts on each plate of greens. Pour 1/2 the warm dressing over each of the salads (this will wilt the greens. Try to avoid the cheese so it won’t melt!)