POACHED QUINCE, BEET­ROOT, PECANS, ROCKET & BLUE CHEESE SALAD

The Courier-Mail - QWeekend - - FOOD -

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

2 JROGHQ VKDOORWV, ¿QHO\ GLFHG 1 clove gar­lic 3-4 thyme sprigs, stalks re­moved 2 tbs good-qual­ity red wine vine­gar

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)

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