Blue cheese and pear salad

Category: Cold meals and snacks

Ingredients
hard pear (conference)	3 pcs.
salad mix (radicchio, frize, iceberg)	100 g
red onion (medium)	1 PC.
walnuts	2 tbsp. l.
blue cheese (gorgonzola / roquefort / stilton)	50 gr.
puff pastry (yeast-free)	500 gr.
sherry vinegar (wine / balsamic / lemon)	2 tbsp. l.
olive oil	2 tbsp. l.
mustard (French)	1/2 tsp
milk	1 tbsp. l.
balsamic vinegar cream	for decoration

Cooking method

I suggest another salad with blue cheese and pear. Blue cheese, walnuts, pear, bitter salad - the combination is more than classic, one might say, canonical. But there is \ "but \". We bake a part of the pear, from this it acquires a certain creaminess and creaminess. When melted in a hot boat, blue cheese softens the astringency to immediately emphasize its piquancy in combination with fresh pear and bitter radicchio. All in all, I hope you give it a try and see for yourself.
Defrost the puff pastry. Peel 2 pears (leave 1 for later), divide into halves, remove the middle. Dip in salted (1 teaspoon of sea salt per 1/2 liter of cold water) or acidified water, so as not to darken.
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Cover each half of the pear with dough, cut it along the outline of the pear. Press the edges of the dough, you can even bend it a little, but quite a bit. Cut out the leaves from the dough remnants, draw the veins, cutting only the top layer of the dough. Put the boats on a baking sheet with the pear cut down. Go through the dough with a knife, prick in places. Grease the dough with milk.
Bake in the oven at 180 * C, 15-20 minutes or until golden brown.
While the pear is baking, prepare the salad. Chop the onion, grate the unpeeled pear into thin strips on the burner, mix with the washed and dried lettuce leaves.
The classic proportion is 1 part sour to 3 parts butter, plus flavors. But I usually start with 2 tablespoons of lemon juice or vinegar and 3 tablespoons of olive oil, and then adjust to taste. Add mustard to oil and vinegar and mix well until an emulsion is made. Sugar is not needed, because we have a sweet pear, salt is not needed, we have salted cheese.
When the boats with pears are almost baked, add walnuts and dressing to the salad, mix. It's not worth it in advance, otherwise the lettuce leaves will wither.
Remove the pears from the oven. Check how the cut turned out. Sometimes it remains completely light, then caramelize the cut on the stove, burner or under the grill. Place several cubes of blue cheese in each pear half.
Put the salad on top with a slide, add a few more cheese cubes. Serve pears with salad in portions: a boat of pears with salad, a leaf of puff pastry on each plate, lightly drizzle with balsamic vinegar cream if desired. Serve the remaining salad in a salad bowl.