We are less than 2 weeks away from Spring in South-Africa and are in that in-between weather, you know ? When it is not cold anymore, but not hot either. I was looking for a side dish to serve with a Pork Tenderloin and came across this recipe for a Brie and Pear Salad.
A couple of days ago, I received a bottle of wine (review to follow) and an award winning bottle of Extra-Virgin Olive Oil from Baleia Wines for Women’s Month which is of course, August.
This is such a simple salad recipe, but ever so sophisticated in not only taste, but presentation as well. Ideal to serve to your family as well as dinner guests.
And it can be served as a side dish or an appetizer, which I am sure we will enjoy a lot during our Summer months.
I only had dark Balsamic Vinegar on hand, but you can use either, the lighter white if you like your dressing to be less visible or the dark as I have. I myself never really mind whichever goes into a dressing, but I do prefer the darker Balsamic Vinegar to cook with.
What surprised me quite a bit, was that my son actually loved this salad and he is not a huge fan of salads, unless it is a meaty or seafood salad.
Besides poaching the Pears, the Brie and Pear Salad comes together in minutes, and you can always make the salad ahead of time, cover and refrigerate until ready to serve – just remember to only drizzle over the dressing right before serving.
Brie And Pear Salad
- 2 cups Dry White Wine
- 1 cup Water
- 2 TB Lemon Juice
- 1/8 t Salt
- 3 Star Anise
- 3 Pears peeled and halved lengthwise
- 3 Baby Lettuce
- 1 Wedge Brie Cheese thinly sliced
- 1/2 cup Pecan Nuts
- 3 TB Balsamic Vinegar
- 3 TB Olive Oil (I used Baleia Olive Oil – Plain)
- 1 TB Honey
- 2 t Dijon Mustard
- Salt and Black Pepper to taste
Pour the Wine, Water and Lemon Juice together with the Salt and Star Anise in a medium to large saucepan (large enough to arrange the 6 Pear halves on the bottom) – bring to the boil
Arrange the Pear halves on the bottom, lying flat in the Wine mixture – turn the heat down and simmer for 15 minutes, turning over halfway through – the Pears are done when a toothpick goes in easily – remove from the saucepan and let cool
Arrange the Lettuce leaves on a serving platter – remove the seed/stalks from the Pears and slice thinly – arrange over the Lettuce, followed by the Brie slices and scatter over the Pecan Nuts
Whisk together the Balsamic Vinegar, Olive Oil, Honey, Mustard and season to taste with Salt and Black Pepper – drizzle over the salad
Serve immediately as a side dish or an appetizer.