MULLED-WINE PEAR & GOAT'S CHEESE SALAD

 

This is an easy yet delicious salad that can be prepared well ahead and put all ingredients together just before a meal. We had it on Christmas Day, but we had an unexpected visitor two days later, and I was able to put it on the table in no time. The second time I didn't have any watercress and used rocket and parmesan instead. It was also excellent. When making the dressing, add more poaching liquid if you prefer it. I added 2 tablespoons extra, but try it first.   

Ingredients

2 cups (500ml) dry red wine

1/2 cup (110g) caster sugar

1 cinnamon quill

2 star anise

4 small pears, peeled, halved, cored

Buch of watercress, sprigs picked

1/3 cup (50g) hazelnuts, toasted, roughly chopped

1 cup croutons

1/4 cup olive oil

1 Tbsp red wine vinegar

2 x 150g ash-covered goat's cheese logs, sliced into rounds

Preparation

Place the red wine, sugar, cinnamon and star anise in a saucepan over low heat. Stir to dissolve the sugar, then add the pears and poach gently over low heat for 8-10 minutes until tender (this will depend on the ripeness of the pears).

Transfer to a ceramic or glass bowl and leave to cool completely in the liquid.

Clean and prepare the watercress and chop the hazelnuts. In a separate bowl or jar, whisk the olive oil and red wine vinegar together with 1 tablespoon of the poaching liquid. Season well with salt and pepper. 

Arrange the pears in a flat serving platter or among 4 individually serving plates. Slice the pears.

Add the watercress around the pears and top with the hazelnuts and the croutons. Add some slices of goat's cheese. (I didn't have any goat's cheese, and used thin slices of gruyere one day and parmesan another day, instead!)

Drizzle with the dressing just before serving.

Serves 4