Watercress Pear Gorgonzola Salad
- 2x85g bags watercress
- 2 tbsp sherry vinegar
- 4 tbsp cranberry juice
- 75g pack dried cranberries
- 75ml walnut oil
- 50ml groundnut oil
- juice of 1 lemon
- salt and freshly ground black pepper
- 4 ripe pears, halved and cored
- 180g gorgonzola picante
- 50g roasted hazelnuts, chopped
Preheat the grill to a moderate heat.
Heat the vinegar, cranberry juice and dried cranberries in a saucepan over a low heat until the cranberries have plumped up, then allow to cool.
Chop half of the soaked cranberries and set aside. Place the remaining cranberries in a food processor with the walnut and groundnut oils, lemon juice and seasoning. Process until smooth.
Place some crumbled gorgonzola on top of the pear halves. Place under the preheated grill and cook until slightly coloured.
Toss the watercress in the cranberry dressing, and sprinkle over the roasted hazelnuts and reserved cranberries. Place the warm pear halves on top, drizzle over more dressing and serve.