POACHED QUINCE, BEETROOT, PECANS, ROCKET & BLUE CHEESE SALAD
Serves 6 as starter or 1 large side dish 1 large red beetroot 2 tbs red wine vinegar 40g brown sugar 1 tsp table salt 200g wild rocket, washed 150g blue cheese 170g poached quince, sliced (see cake recipe) ½ small red onion, thinly sliced into crescents Pecan dressing: 80g pecans 120ml extra virgin olive oil
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6DOW ÀDNHV & IUHVKO\ JURXQG EODFN SHSSHU 1 Combine beetroot, red wine vinegar, brown sugar and table salt in medium saucepan with enough cold water to cover completely. Bring to a simmer and cook for 15-20 minutes, until tender when pierced with a skewer. Allow to cool completely, drain, peel beetroot and slice into thick matchsticks. 2 For pecan dressing, preheat oven to 160ºC. Lay pecans on oven tray and bake for 6-8 minutes until well toasted, then allow to cool before chopping into rough pieces. Heat small saucepan on low-medium, add 1 tbs olive oil, then add shallots, garlic and thyme. Cook on low until translucent and tender. Remove from heat, add chopped pecans, red wine vinegar, remaining extra virgin olive oil; season with salt and pepper to taste. 3 To serve, divide rocket among serving bowls or serving platter. Scatter over chunks of blue cheese, sliced beetroot, poached quince and red onion, season with salt flakes and freshly ground black pepper. Drizzle with pecan dressing.
Wine match: 2012 Escarpment Pinot Gris ($33)