OTHER INGREDIENTS —

For the caramelized walnuts:

100 grams granulated sugar

20 milliliters water

36 walnuts

For the macadamia vinaigrette:

90 milliliters macadamia oil

40 milliliters white wine vinegar

20 milliliters heavy cream

Granulated sugar (to taste)

Salt (to taste)

For the salad:

400 grams Roquefort cheese, cut into 3-centimeter cubes

250 grams mixed lettuces, cleaned, dried, and cut into small pieces

Preparation:

In a large pot, combine all of the poached pear ingredients, making sure that the pears are completely covered with the liquid. Place a heatproof plate on top of the pot. Bring the liquid to a boil, then reduce to a simmer. Cook until the pears are slightly softened but still firm. Remove the pot from the heat and let the pears cool.

Once cool, remove the pears from the poaching liquid and cut each in half, being careful to leave the stems intact. Place each half cut-side down and thinly slice lengthwise almost all the way through, stopping just before you get to the stem, to create a fan shape (this makes for the best presentation).

Make the caramelized walnuts: In a small pan, combine the sugar and water. Cook over medium-low heat, stirring frequently, until the caramel is golden. Remove the pan from the heat. Working 1 at a time, coat the walnuts in the caramel, then transfer to a wire rack to drain the excess caramel. Set aside to cool.

Make the vinaigrette: In a blender or food processor, blend together all the vinaigrette ingredients until emulsified.

To finish, place 6 cubes of the Roquefort onto each plate, arranging them in a circle. Place 1 caramelized walnut on top of each cube of cheese. Arrange some lettuce in the center of the circle, drizzle with the vinaigrette, and finish each plate with 1 of the poached pear halves.

Poached Pears Salad with Achiote, Paipa cheese and Macadamias

Ingredients

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