Ingredients
1 head butter lettuce
2 pears
1 cup Chardonnay
water
1/4 cup walnuts, chopped
1/4 cup blue cheese crumbles
1 Tbsp Champagne vinegar
3 Tbsp olive oil
1 Tbsp mayonnaise.
Preparation
Peel the pears then cut in half lengthwise, core, and place in a small saucepan with the Chardonnay and enough water to just cover the pears.
Simmer for 5 - 10 minutes or until tender but still firm.
Remove pears from poaching liquid, slice into a fan shape, allow to cool.
Toast the walnuts in a dry frying pan over low heat for 3 minutes or until they are fragrant.
Combine the vinegar, olive oil, and mayonnaise; taste for seasoning.
Toss the lettuce with dressing, portion onto plates, top each with one half pear (fanned out), and sprinkle with walnuts and blue cheese.
