Blue Cheese And Pear Salad

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Set out the blue cheese, butter, and both portions of cream cheese to soften at room temperature.

   Kokkens note: This can take 30-60 minutes but is crucial for achieving a smooth, lump-free filling and sauce.

2. 2

   Peel the pears, slice them in half lengthwise, and use a spoon to scoop out the core and seeds, creating a small hollow.

   Ca. 5 min.

   Kokkens note: A melon baller works perfectly for creating a neat, round cavity for the filling.

3. 3

   In a small bowl, combine the blue cheese, unsalted butter, and the portion of cream cheese designated for the filling.

   Ca. 2 min.

4. 4

   Mash the filling ingredients together with a fork until you have a mostly smooth, creamy mixture.

   Ca. 2 min.

   Kokkens note: Don't worry about a few small lumps of blue cheese; they add texture.

5. 5

   Spoon the cheese filling evenly into the hollowed-out centers of the pear halves.

   Ca. 2 min.

6. 6

   Arrange the lettuce on four individual plates to create a bed for the pears.

   Ca. 1 min.

7. 7

   Place one filled pear half on each bed of lettuce.

   Ca. 1 min.

8. 8

   In a separate small bowl, whisk together the cream cheese for the sauce, the heavy cream, and the salt until smooth and pourable.

   Ca. 2 min.

   Kokkens note: If the sauce is too thick, add a tiny bit more cream until it reaches a drizzling consistency.

9. 9

   Drizzle the cream sauce over the filled pears.

10. 10

    Sprinkle the paprika lightly over each pear for garnish.

11. 11

    Chill the assembled salads in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

    Kokkens note: Serving chilled enhances the refreshing quality of the pears and firms up the filling slightly.