Bring a saucepan of water to a simmer and add the white vinegar. Crack an egg into a ramekin, create a whirlpool in the simmering water with a spoon, and gently pour the egg into the center of the whirlpool. Poach for 1 minute 30 seconds to 2 minutes. Drain on a paper towel. Repeat with the remaining 3 eggs.
Peel and slice the pears. Sauté them in a pan with butter for 3 minutes. Drizzle with honey and stir until caramelized. Transfer the pears to a plate and deglaze the hot pan with red wine vinegar. Combine this cooking liquid with olive oil and pepper to make a vinaigrette.
Wash the figs and slice them. Toast the bread slices and cut them into croutons. Cut the Saint Agur Blue Cheese into cubes.
To assemble the salad, arrange the pear wedges, figs, blue cheese cubes, mesclun salad leaves and pecans on plates. Dress with the vinaigrette. Gently place a poached egg on top and sprinkle with croutons and some seasoning of your choice. Enjoy!
150 Saint Agur Blue Cheese
2 Pears
2 Figs
4 Eggs
200g Mesclun Salad
100g Pecan Nuts
1 tbsp Honey
1 tbsp Red Wine Vinegar
1 tbsp Olive Oil
2 Slices Bread of your choice
2 tbsp White Vinegar (for cooking eggs)
20g Butter
Pinch of Black Pepper
PRODUCT
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Recipe Method
Bring a saucepan of water to a simmer and add the white vinegar. Crack an egg into a ramekin, create a whirlpool in the simmering water with a spoon, and gently pour the egg into the center of the whirlpool. Poach for 1 minute 30 seconds to 2 minutes. Drain on a paper towel. Repeat with the remaining 3 eggs.
Peel and slice the pears. Sauté them in a pan with butter for 3 minutes. Drizzle with honey and stir until caramelized. Transfer the pears to a plate and deglaze the hot pan with red wine vinegar. Combine this cooking liquid with olive oil and pepper to make a vinaigrette.
Wash the figs and slice them. Toast the bread slices and cut them into croutons. Cut the Saint Agur Blue Cheese into cubes.
To assemble the salad, arrange the pear wedges, figs, blue cheese cubes, mesclun salad leaves and pecans on plates. Dress with the vinaigrette. Gently place a poached egg on top and sprinkle with croutons and some seasoning of your choice. Enjoy!
