Stuffed Pears With Pancetta Crisps Salad |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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A spin of a Food & Wind recipe. Gorgonzola Dolce is the 'sweeter' gorgonzola - milder and much softer than its counterpart. It is very creamy and almost spreadable in texture with a light piquancy. It has been suggested to substitue Camembert for the dolce, but watch the broiling stage. Ingredients:
1 tablespoon unsalted butter, melted |
2 teaspoons honey, divided (mild such as clover) |
2 medium firm-ripe red pears (preferably red anjou) |
kosher salt |
8 thin slices pancetta (about 2-1/2 oz.) |
1/4 cup plus 1 tablespoon chopped toasted hazelnuts (walnuts work) |
1/4 cup gorgonzola, dolce (2 ounces) |
1/2 teaspoon chopped fresh thyme |
1 1/2 tablespoons champagne vinegar (can sub white wine vinegar) |
1 teaspoon dijon mustard |
fresh ground black pepper |
3 tablespoons extra-virgin olive oil |
4 cups baby greens (mache, bibb, baby aragula) |
Directions:
1. Position racks in the top and bottom thirds of the oven and heat the oven to 375° degrees.
2. In a small bowl, mix the melted butter and 1 teaspoon of the honey. Halve the pears lengthwise and core. Brush the mixture over the cut sides of the pears and lightly season with salt. Arrange the pears cut sides up on a rimmed baking sheet and bake on the upper rack until just tender, about 15 minutes.
3. Meanwhile, arrange the pancetta on a rimmed baking sheet and bake on the lower rack until crisp, 10 to 12 minutes. Remove from the oven and transfer to a paper-towel-lined plate.
4. In a small bowl, mix 1/4 cup of the hazelnuts, the Gorgonzola dolce, thyme and the remaining 1 teaspoon honey with the back of a wooden spoon.
5. Remove the pears from the oven and divide the cheese filling evenly among the pear cavities. Sprinkle with the remaining hazelnuts and bake on the upper rack until the cheese starts to soften, about 3 minutes. Turn the broiler on high and broil until the nuts brown slightly, 1 to 2 minutes. Transfer to a rack to cool slightly.
6. In a small bowl, mix the vinegar, mustard, 1/4 teaspoon salt and a few grinds of pepper. Gradually whisk in the oil. Toss the mixed salad greens with just enough vinaigrette to lightly coat and divide among 4 plates. Top each salad with 2 pancetta rounds and 1 pear half. Season with salt and pepper and serve.
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