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Winter salad with pear, walnuts and erborinato

Winter-Salat mit Birne, Walnüssen und Erborinato | Maître Philippe & Filles

Yes, I know, the combination of nuts, blue cheese and fruit like apples or pears is a classic and you probably don't need a guide to pull it together into something as simple as a salad. But why do I still want to recommend this recipe to you? On the one hand, this is due to the fact that we have recently started selling the fantastic Erborinato do San Carlo , the original Gorgonzola, so to speak, a wonderfully creamy blue cheese made from raw cow's milk from Piedmont, which has an almost voluptuous sweetness that makes it so special and whose spicy scent already catches my eye during the Shootings of the recipe pictures infatuated. Of course, our wonderful Grenoble walnuts go extremely well with this fine blue mold and so two ingredients for the new recipe of the week were already set.
Last but not least, it just so happens that the little fruit and vegetable shop on our street corner stocks the most wonderful pears - with the beautiful name Santa Maria - that I just can't walk past without buying at least one. Most of the time I just bite into it without much hesitation, but today I thought it was about time Santa Maria and San Carlo got to know each other too... I guess I was just in the mood for a culinary romance spiced with a pinch of allspice d'Espelette, as red as love, and mixed up with crunchy walnuts that give it a good bite and ensure that the story doesn't get too cheesy.

Ingredients for 4 persons):

Erborinato Salad Ingredients

Preparation:

  1. Mix the oil, vinegar, salt and allspice into a dressing.
  2. Wash the chicory, radicchio and pear, quarter lengthways and then cut into long, narrow strips. The original recipe suggests a mandoline to do this, but I didn't have one on hand. A large, sharp knife will do, too.
  3. Serve everything on a plate or mix it up in a salad bowl.
  4. Pour the dressing over it.
  5. Cut the erborinato into cubes or tear apart with your fingers and pour over the salad.
  6. Finally, crack the nuts and sprinkle over the salad.
  7. Voilà, c'est ça. Bon Appetit!

Erborinato salad, served

The conclusion:
The pear, crunchy, sweet and fresh, complements and balances the bitterness of chicory and radicchio without silencing it. The walnut vinaigrette with the wonderfully winy-sour Banyuls vinegar with light raspberry notes acts as the perfect basis for the whole thing: both flavors emerge only subtly, benevolently letting the salad take the stage and letting its aromas shine.
But the absolute highlight is really the Erborinato. Unlike, for example, the quite salty Roquefort, which would of course also have fitted here, the Erborinato brings its own wonderful sweetness with it. And that, in turn, goes perfectly with the pear.

Our wine recommendation:
A rosé goes well with this spicy, yet light and fresh salad.

- - -

The original recipe comes from Orathay Souksisavanh and Vania Nikolcic and was published by Hädecke Verlag in 2011. I found it in Valentina's cookbook .

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