Ingredients:

  • Dressing & Marinated Biltong:
    • 2 Tbsp wholegrain mustard
    • 1 cup olive oil
    • 5 Tbsp balsamic vinegar
    • 70 g treacle sugar
    • 200 g moist biltong, thinly sliced
  • Poached Pears:
    • 3 cups white wine
    • 2 honeybush teabags
    • 200 g sugar
    • 1 star anise
    • 1 cinnamon stick
    • 10 peppercorns
    • 5 cloves
    • 4 pears, peeled
    • 60 g walnuts, crushed
    • 1 Tbsp biltong powder
    • 120 g Gorgonzola cheese
    • 1 Tbsp caster sugar
  • Salad:
    • 20 g baby spinach leaves, shredded
    • 60 g walnuts, roasted and salted
    • 20 g microgreens
    • 1 Tbsp biltong powder (to garnish)

Instructions:

  1. Prepare Dressing & Marinate Biltong:
    In a jar, combine mustard, olive oil, balsamic vinegar, and treacle sugar. Shake well, pour over sliced biltong, and set aside.
  2. Poach Pears:
    In a saucepan, combine wine, honeybush teabags, sugar, spices, and pears. Simmer on medium heat for 20 minutes. Remove pears and reduce the poaching liquid to a light syrup. Once reduced, return pears to the syrup and let cool. Core pears from the bottom.
  3. Fill & Bake Pears:
    Preheat oven to 180°C. Mix crushed walnuts with biltong powder. Fill each pear with Gorgonzola and seal the bottom with walnut mixture. Place on a nonstick tray and bake for 15–20 minutes until cheese melts. Sprinkle pears with caster sugar and caramelize with a blowtorch.
  4. Assemble Salad:
    On a platter, arrange marinated biltong, baby spinach, roasted walnuts, and microgreens. Drizzle with 4 Tbsp of the biltong marinade. Place pears on top, sprinkle with biltong powder, and serve.

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Recipe Credit: Woolworths Taste:  https://taste.co.za/recipes/