Recipe
Williams pear wrapped in IGP cured ham, pan-roasted in Champlan hazelnut oil, with goat's cheese from Entremont
Preparation
- Cut the Williams pears into 4 quarters.
- Wrap each piece of pear in a slice of cured ham.
- Cut half of the cheese into small cubes and half into 8 quarters.
- Drizzle the hazelnut oil all over the ham-wrapped pears and pan-roast (cooking time depends on how ripe they are), then keep warm.
- Put the juice from the cooked pears into a saucepan and combine with the Fendant wine.
- Add the cheese cubes and the cream, beating until smooth.
- Sprinkle with some of the parsley, season with salt and ground pepper and taste.
- Divide the mesclun among four plates. Place the roasted Williams pears and the quarters of goat’s cheese on the salad leaves.
- Garnish with the hazelnut pieces. Spoon the warm sauce over the top of each arranged plate.
Recipe: Loris Lathion, Hotel-Restaurant Mont-Rouge a Nendaz
Preparation
- Cut the Williams pears into 4 quarters.
- Wrap each piece of pear in a slice of cured ham.
- Cut half of the cheese into small cubes and half into 8 quarters.
- Drizzle the hazelnut oil all over the ham-wrapped pears and pan-roast (cooking time depends on how ripe they are), then keep warm.
- Put the juice from the cooked pears into a saucepan and combine with the Fendant wine.
- Add the cheese cubes and the cream, beating until smooth.
- Sprinkle with some of the parsley, season with salt and ground pepper and taste.
- Divide the mesclun among four plates. Place the roasted Williams pears and the quarters of goat’s cheese on the salad leaves.
- Garnish with the hazelnut pieces. Spoon the warm sauce over the top of each arranged plate.
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