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Poached Pear Salad with Cambozola Cheese
Lumpia with Candied Macadamia Nuts and a
Jordan Blackberry Vinaigrette

Yield: 8 servings

8 cups mesclun salad

Poached Pears

  • 4 ripe Anjou pears, peeled, cut in half and cored
  • 2 cups white wine
  • ½ cup sugar
  • ½ cup Port
  • 3 whole cloves

Jordan Blackberry Vinaigrette

  • 1 cup poaching liquid from the pears
  • 2 Tablespoons blackberry vinegar (or any fruit vinegar)
  • 1 teaspoon garlic, minced
  • 1 cup olive oil
  • Salt to taste

Candied Macadamia Nuts

  • 8 ounces whole roasted macadamia nuts
  • 1 egg white
  • ¼ cup sugar

Cheese Lumpia

  • 8 ounces Cambozola cheese
  • 8 pieces lumpia wrapper*
  • Vegetable oil for frying

To prepare the poached pears, combine white wine, sugar, port and cloves in a non-reactive saucepan. Poach pears for 15 minutes. Remove 1 cup of the liquid and reserve.

For the Jordan Blackberry Vinaigrette, cook reserved poached pear liquid until reduced to one half cup. In a blender, mix reduction with blackberry vinegar, salt and garlic. While blender is running, slowly add olive oil.

For the Candied Macadamia Nuts, toss nuts first in egg white, then in sugar to coat. Place on a baking sheet and bake 325-350°F, rolling nuts on sheet to evenly caramelize. Cool and set aside.

Prepare the Cheese Lumpia last. Roll 1 ounce of cheese in lumpia wrapper, folding in ends while rolling and deep fry in oil until golden brown, creating small spring rolls.

To serve, slice each pear half and fan out on one side of plate. Toss mesclun greens with vinaigrette (reserving some vinaigrette to drizzle on plates). Place greens on plate, garnish with macadamia nuts, and drizzle remaining vinaigrette. The cheese lumpia should be opened (cracked in half) at the table, drizzling warm, melted cheese over the salad.

*Lumpia is part of the spring roll family based in China. It is a very thin wrapper, usually made of flour and water, with or without egg.

Wine Pairing
Jordan Chardonnay or Jordan

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