Pears marry well in peppery salads with stronger cheeses

Hi R
Hey, what are you guys eating in downtown Milwaukee?  What is in season in Fall?

I'm continuing my love affair with pears - whether it be the rusty-coloured beurre bosc, yellow-russet josephine to the winter nelis or honey pear. The delicate sweet flavour of pears marries so well with peppery rocket and the stronger Parmesan or Roquefort (blue)  cheeses. 

I think you would enjoy these two salads, as Americans love the sweet and sour combinations of flavour.  You can substitute rocket for any  lettuce but I like to experiment with some of the more robust flavoured varieties.
Clara

Pear, rocket and parmesan cheese salad

Pear, rocket and parmesan cheese salad

1 bunch rocket, trimmed
1/2 small green oakleaf lettuce, washed, dried
(If desired, you can use all rocket if you prefer
125g / 4 oz piece Parmesan, shaved

2 (about 300g / 8 oz) firm pears (like beurre bosc, packham or williams). Peel, quarter and core the pear. Slice each quarter into three or four.
To make the dressing, place 2 tbsp olive oil and 1 tbsp cider vinegar or balsamic vinegar in a small bowl. Add the pear and toss gently. Season with ground pepper.  When ready to serve place the rocket, lettuce and parmesan in a large bowl, add the pears with the dressing, and a sprinkle of salt and toss well. Serve immediately.

Witlof, pear and hazelnut salad with roquefort

Serves 4

2 heads witlof - red if possible - or other bitter lettuce, separated, washed and dried
1 bunch rocket, washed and chopped
4 tbsp hazelnuts, roasted skin rubbed off and coursely chopped
180g / 6oz  Roquefort cheese, crumbled
1 tbsp chopped chives
2 firm pears- about 300g such as william or corella peeled, halved, cored with quarters cut into 3 or 4 slices. Place in a salad bowl with 2 to 3 tbsp olive oil, 1 tbsp white wine vinegar and juice of 1/2 a lemon. Add ground pepper and toss gently.
When ready to serve, add witlof, rocket, hazelnuts and parmesan to bowl with pears, season lightly with salt and toss gently. Finish with crumbled cheese and a sprinkling of chives.

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