Rich blue cheese, earthy walnuts and crisp witlof all come together with a tangy dressing and make a lovely entrée or light lunch.
Serves: 4
INGREDIENTS
2 firm but ripe pears
olive oil
1-2 witlof
2 handfuls wild rocket
150 grams bresaola or other cured meat such as prosciutto
150 grams blue cheese, sliced
½ cup walnuts, roasted
Dressing
3 tablespoons olive oil
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
2 cloves garlic, crushed
sea salt and ground pepper
METHOD
Preheat the oven to 200°C.
Cut the pears into quarters then cut each quarter in half.
Place on a lined baking tray and brush all over with oil and season.
Roast until just tender, turning once. Cool.
Dressing: Whisk all the ingredients in a bowl and season.
To serve: Arrange the witlof leaves, pears and rocket on plates. Top with the cheese and drape the bresaola amongst the leaves. Scatter over the walnuts then drizzle over the dressing and a grind of pepper.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.