Honeybush-poached pear-and-biltong salad

Honeybush-poached pear-and-biltong salad

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  • 4
  • Easy
  • Carb Conscious
  • 20 minutes
  • 45 minutes, plus cooling time
  • Woolworths Villiera Longmarket Sauvignon Blanc-Chenin Blanc 2016

Ingredients

  • 2 T wholegrain mustard
  • 1 cup olive oil
  • 5 T balsamic vinegar
  • 70 g treacle sugar
  • 200 g moist biltong, thinly sliced
  • For the poached pears:
  • 3 cups white wine
  • 2 honeybush teabags
  • 200 g sugar
  • 1 star anise
  • 1 cinnamon stick
  • 10 peppercorns
  • 5 cloves
  • 4 pears, peeled
  • 60 g walnuts, crushed
  • 1 T biltong powder
  • 120 g Gorgonzola
  • 1 T caster sugar
  • For the salad:
  • 20 g Baby spinach leaves, shredded
  • 60 g walnuts, roasted and salted
  • 20 g microgreens
  • 1 T biltong powder, to garnish

Cooking Instructions

Place the mustard, olive oil, balsamic vinegar and treacle sugar in a jar with a lid and shake well. Pour over the biltong and set aside until ready to use.

To poach the pears, place the wine, teabags, sugar, spices and pears in a saucepan and simmer over a medium heat for 20 minutes. Remove the pears from the saucepan and increase the heat to reduce the liquid to a light syrup. Once it has reduced, return the pears to the syrup. Cool and store in the fridge. Use a melon baller to core the pears from the bottom so that they can be filled with the Gorgonzola.

Preheat the oven to 180°C. Mix the crushed walnuts with the biltong powder. Fill the poached pears with Gorgonzola and create a “stopper” at the bottom of each with the walnut-and-biltong mixture.

Place the filled pears on a nonstick oven tray and bake until heated through and the cheese starts to melt, about 15–20 minutes. Remove the pears from the oven, sprinkle with caster sugar and use a kitchen blowtorch to caramelise them.

To serve, assemble the salad by arranging the marinated biltong (retain the marinade), baby spinach, walnuts and microgreens on a platter. Dress with 4 Tof the biltong marinade. Place the pears on top of the salad and sprinkle with the biltong powder.

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Natasha Recipe by: Natasha
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