Leafy salad with red wine poached pears and Epoisses de Bourgogne

Ingredients

• 0.5 red oakleaf lettuce
• 0.5 green oakleaf lettuce
• 2 ripe pears
• 250 ml dry red wine
• 1 cinnamon stick
• 2 cloves
• 1 star anise
• 150 g Epoisses (French cow milk cheese)
• 100 g peeled walnut kernels
• 3 tbsp olive oil
• Salt
• ground pepper

Instructions

1. 1.

   Wash the salad, spin dry, tear into bite‑sized pieces. Peel and halve the pears. Heat the wine with the spices in a pot. Add the pears and simmer for 5 minutes over medium heat. Remove the pears from the broth and let them cool briefly.

2. 2.

   Slice the cheese. Mix the salad with walnut halves and dress with olive oil, salt, and pepper. Plate and top each serving with a pear half and a slice of cheese.

3. 3.

   Serve immediately.