Bring 50 ml water to the boil with 50ml vinegar and 50g caster sugar. Sofly boil till all the sugar has been dissolved. Cool and reserve.
Finely slice 2,5 cm ginger, 10g chives and 1/2 green chili (seeds removed).
Add to the vinaigrette.
Halve a Conference pear and lengthwise cut into 4 mm slices. Use a 3cm cutter to remove the seedy part.
Fill it with with crumbled blue cheese (Roquefort type)
Finish with the sweet&sour dressing.
No comments:
Post a Comment