Grilled pears with Gorgonzola and hazelnuts
This vegetarian dish combines the sweetness of grilled pears with the pungency of Gorgonzola, crunchy roasted hazelnuts and the delicate floral notes of the elderflower dressing. Ideal as a starter or light main course for two.
Preparation
Step 1
2 tbsp elderflower syrup – 1 tbsp extra virgin olive oil – 1 tbsp white wine vinegar – 1 tbsp Kikkoman Naturally Brewed Tamari Gluten free Soy Sauce – ¼ tsp freshly ground black pepper
Whisk together the elderflower syrup, extra virgin olive oil, white wine vinegar and the Kikkoman Gluten free Soy Sauce in a small bowl. Season with the freshly ground black pepper.
Step 2
2 ripe pears, halved and cored – 15 ml olive oil – 50 g gorgonzola, crumbled – 25 g hazelnuts, roasted and chopped – 10 g fresh mint leaves
Preheat the grill to a high heat. Lightly brush the pear halves with the olive oil. Grill them cut-side down for 3-4 minutes until grill marks appear and the pears are slightly soft. Flip and grill for another 2-3 minutes. Arrange the grilled pear halves on a serving plate and sprinkle each half with the crumbled gorgonzola and roasted hazelnuts. Drizzle generously with the elderflower dressing and garnish with the fresh mint leaves.
Recipe-ID: 1452
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2 tbsp elderflower syrup – 1 tbsp extra virgin olive oil – 1 tbsp white wine vinegar – 1 tbsp Kikkoman Naturally Brewed Tamari Gluten free Soy Sauce – ¼ tsp freshly ground black pepper
Whisk together the elderflower syrup, extra virgin olive oil, white wine vinegar and the Kikkoman Gluten free Soy Sauce in a small bowl. Season with the freshly ground black pepper.
2 ripe pears, halved and cored – 15 ml olive oil – 50 g gorgonzola, crumbled – 25 g hazelnuts, roasted and chopped – 10 g fresh mint leaves
Preheat the grill to a high heat. Lightly brush the pear halves with the olive oil. Grill them cut-side down for 3-4 minutes until grill marks appear and the pears are slightly soft. Flip and grill for another 2-3 minutes. Arrange the grilled pear halves on a serving plate and sprinkle each half with the crumbled gorgonzola and roasted hazelnuts. Drizzle generously with the elderflower dressing and garnish with the fresh mint leaves.
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