Gorgonzola, (Dolcelatte), is a younger, softer, cheese that is creamier than Gorgonzola naturale, but if you prefer something strong then the naturale is firmer with a sharp bite.
Ingredients
- 180ml/6fl oz red wine
- 40g/11/2oz caster sugar
- A small bunch of thyme
- 2 fresh bay leaves
- 2 firm ripe pears
- 100g/31/2oz freshly shelled walnuts
- A very small bunch of white dandelion
- A few sprigs of rocket
- 200g/7oz Gorgonzola
For the dressing:
- 1 tbsp Dijon mustard
- 1 tbsp red-wine vinegar
- 75ml/3fl oz walnut oil
- 75ml/3fl oz olive oil
- A little salt and freshly ground black pepper
Preparation Method
- Place the wine into a saucepan along with the sugar, thyme and bay leaves. Bring to a simmer over a medium heat. Peel and core the pears and cut into quarters, place in the pan with the red wine, poach for 10 minutes. Remove from the heat and allow the pears to cool in the poaching liquid.
- Now shell the walnuts, wash and gently pat dry the salad leaves and slice the Gorgonzola into fine slices.
- To make the dressing, put the mustard, vinegar, salt and pepper into a bowl and whisk together well. Gradually pour in the oil, whisking while you do so. Arrange the ingredients attractively on a plate and spoon over the dressing. Serve at once.
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