Camembert Salad with Poached Pears

Ingredients

For 4 servings

• 400 g arugula, washed
• 1 piece large pear, peeled, cored and sliced
• 240 g Beaujolais wine
• 100 g sugar
• 225 g camembert, cut into wedges
• 70 g walnuts, lightly toasted
• 55 g extra-virgin olive oil
• 30 g red wine vinegar
• Salt, to taste
• Black pepper, to taste

Method

1. 1

   Warm the Beaujolais with the sugar in a saucepan, stirring until dissolved.

2. 2

   Add the pear slices and poach gently for 8–10 minutes, until tender, then leave to cool in the liquid.

3. 3

   Whisk a spoonful of the poaching wine with the red wine vinegar, olive oil and seasoning into a dressing.

4. 4

   Combine the arugula, camembert and drained poached pears in a large bowl with the walnuts.

5. 5

   Dress, toss gently and adjust the seasoning before serving.