Serves: 4, family style
4 heads baby red oak lettuce
1 ripe pear, cored and thinly sliced
4 oz (113 g) good Stilton, crumbled
1 cup Porter-Glazed Walnuts (see below)
¾ cup (6 fl oz/177 ml) Pear-Pilsner Vinaigrette (see below)
Fresh cracked black pepper
1 tsp sea salt
Wash the baby red oak lettuce in cold water, shake dry. Remove the core at the bottom and arrange the baby oak on a 6" x 9" (15 x 23 cm) plate or platter. Arrange the pear slices over the lettuce. Sprinkle the Stilton over the lettuce and pears, then sprinkle the glazed walnuts over the salad. Drizzle the pear vinaigrette over the salad. Finish with the salt and fresh cracked black pepper.
Porter-Glazed Walnuts
1 cup walnuts
1 Tbs (½ fl oz/15 ml) egg white, beaten
½ tsp salt
½ cup powdered sugar
2 Tbs (1 fl oz/30 ml) porter
In a medium mixing bowl, combine all the ingredients. Mix well to coat the walnuts, then scoop out the walnuts with a slotted spoon. Place the walnuts on a silicone mat and bake at 325°F (163°C) for 10–15 minutes. Cool.
Pear-Pilsner Vinaigrette
1 ripe pear, peeled, cored, and rough chopped
½ cup (4 fl oz/118 ml) pilsner
1 clove garlic, minced
1 shallot, minced
1 tsp Dijon mustard
¼ cup (2 fl oz/59 ml) white balsamic vinegar
¼ cup (2 fl oz/59 ml) olive oil
¼ cup (2 fl oz/59 ml) canola oil
¼ tsp salt
Fresh cracked black pepper
In a blender, combine the pear, beer, garlic, shallot, mustard, and vinegar. Puree until smooth. With the blender on low speed, slowly add both the olive oil and canola oil. Remove from blender and add salt and season with fresh cracked black pepper.
Beer suggestions: For the walnuts, a sweeter porter such as Breckenridge Vanilla Porter (Denver, CO) or Ballast Point Victory at Sea (San Diego, CA) will lend a complementary note. Try a well-balanced pilsner such as New Belgium Blue Paddle (Fort Collins, CO) or Firestone Walker Pivo Hoppy Pils (Paso Robles, CA) in the vinaigrette.