Arugula Camembert Salad with Beaujolais-Poached Pears

Ingredients

For 4 servings

• 2 cups fresh arugula, washed and drained
• 1 large pear, peeled, cored and sliced into thin wedges
• 1 cup Beaujolais wine
• 1/2 cup sugar
• 8 oz. camembert cheese, sliced into wedges
• 1/2 cup broken walnuts, lightly toasted
• 1/4 cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• to taste salt
• to taste freshly ground black pepper

Method

1. 1

   Combine 1 cup of Beaujolais wine and 1/2 cup of sugar in a saucepan. Stir them until the sugar dissolves.

2. 2

   Add the sliced pear wedges to the saucepan. Let them simmer over low heat for 8-10 minutes until they're tender. Leave them to cool in the poaching liquid.

3. 3

   In a small bowl, whisk 2 tablespoons of pear-infused wine, red wine vinegar, and olive oil together. Add salt and pepper according to taste.

4. 4

   In a large bowl, add arugula, Camembert cheese slices, poached pear wedges, and toasted walnuts.

5. 5

   Drizzle the dressing over the salad. Toss it gently to mix all elements. Adjust seasoning as required.