Facts on Walvis Bay, Namibia’s main seaport
January 18, 2017
A Masterchef experience in Windhoek
January 19, 2017
BALSAMIC GLAZED PEAR AND BLUE CHEESE SALAD
Extract from the book Life on a Table by Antoinette de Chavonnes Vrugt
When served as a starter I add slivers of smoked venison and arrange the salad in individual plates with crostini (small, thinly sliced pieces of toasted or grilled bread, often baguette, salted and/or spiced).
INGREDIENTS
4 fresh pears, de-pipped and cut into wedges
180 ml balsamic vinegar
1 packet of rocket or mixed salad greens (300 g)
50 g blue or feta cheese (I prefer blue cheese)
50 g pecan nuts
1 red onion, sliced
5 ml olive oil
METHOD
Combine the pears and balsamic vinegar in a pan.
Bring to the boil and turn down the heat to simmer until most of the liquid has evaporated.
The remaining balsamic vinegar must be caramelised.
Cool down.
Arrange the salad greens, top with the glazed pears, sprinkle with pecan nuts and blue cheese.
Drizzle the salad with olive oil.
If in season, avocado is a great complement to this salad.
Life on a Table can be purchased from Venture Media offices at 1 Mozart Street, Windhoek West, Namibia. To order a book email [email protected] or phone 061 420 514.
