To make your life a little easier you can shop for some of the ingredients to the recipes right here on my website-see below the recipes for the links!
This shallot dressing is delicate and luscious all at the same time. Add in the baked, creamy Comice pears, St. Augur Blue, Boston lettuce & arugula and you’ll find yourself craving the incredible flavor and texture combinations days after! But WAIT! The fun doesn’t stop there ….don’t forget to have your own wine pairing challenge with this salad taking this experience to a gastronomical delight! Look below to see what we recommend for this wine challenge. If you can’t find the exact wine, no worries, just ask your local wine merchant for something similar.
The recipe is for this yummy salad combination came from Kyle Haines at Libations & Food. You can find a similar dressing of mine, Tangerine-Shallot Dressing, that would also be great with this baked Comice pear, St. Augur blue, Boston lettuce and arugula salad!
WINE CHALLENGE:
SANCERRE 2019
vs.
POUILLY FUISSÉ 2018
Meet the wine judging panel…
Rachel Konstantin – Actress
Gayle Shuzman – Events By Gayle & Kyle Haines – Co-Host – Libationsandfood.com
Matthew Winthrop – Matthelmexperience
The Traveling Epicurean – Co-Host
Shallot Dressing Ingredients:
3 tbsp White Grape Juice
2 tbsp Good Apple Cider Vinegar
1/3 cup Grapeseed Oil
1 Large Shallot, Finely Chopped
2 tsp Fresh Thyme Leaves
Directions:
- Add all ingredients to a medium bowl
- Whisk until combined, season with salt and pepper
Honey & Thyme Bake Comice Pear & Salad Ingredients:
4 Comice Pears (1/2 pear per person)
1/4 cup Wildflower Honey
Fresh Sprigs of Thyme
1 Head Boston Lettuce
Dash of salt and pepper
8 oz. arugula
6-8 oz. St. Augur Blue Cheese
Directions:
- Pre-heat oven to 400º
- Sprinkle fresh thyme onto parchment paper covering a rimmed cookie tray
- Slice Comice pears in half lengthwise
- Using a measuring spoon or melon baller scoop out the seeds
- Flip over so flat side of the pear is facing down
- Starting down 1/2″ from stem, cut each pear into 1/2″ slices lengthwise (top of the pear intact)
- Press down on slice pears gently to fan out and place onto thyme sprigs
- Drizzle with honey, dash of salt and pepper and bake 15 minutes
- Cool on baking sheet 30 minutes to 3 hours after
- Divide Boston lettuce and arugula on plates, drizzle on shallot dressing and serve with baked pear and a St. Augur slice on the side…mmm!
Imperial Comice Pears Holiday Fruit Gift
La Tourangelle, Grapeseed Oil, 25.4 oz.
Santa Cruz, White Grape Juice, 1 Quart
