Pear and gorgonzola salad

Deur Barbara Joubert, SARIE KOS Lente 2009

Foto’s: Micky Hoyle Galery

A truly delicious springtime salad

serves 4

2 young long-stem garlic bulbs
15 ml olive oil
Forelle pears, cut into wedges
big handful of fresh watercress
150 g gorgonzola cheese, cut into wedges
125 ml pomegranate arils
olive oil
juice of 1 lime
salt and freshly ground black pepper to taste

Preheat oven to 180 °C. Put garlic in an oven dish and sprinkle with olive oil. Roast until soft, about 30 minutes. Take out of oven and allow to cool. Cut garlic in half lengthwise. Arrange all the ingredients on a serving dish and sprinkle olive oil and lime juice over. Season with salt and black pepper.

To drink
Arabella Sauvignon Blanc. It is full of guava and pear aromas, the perfect companion.

Assistent Lynnae Janse van Rensburg

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