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Fresh pear stuffed with mascarpone and walnut on fresh romaine leaves in a garlic dressing
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Fresh pear stuffed with mascarpone and walnut on fresh romaine leaves in a garlic dressing
Pear stuffed by mascarpone cheese and walnut, served on a bed of fresh romaine lettuce, enhanced with garlic, Dijon, maple syrup and Balsamumm vinaigrette. In this recipe, John's Italian touch was to replace cream cheese from the original recipe with mascarpone.
Fresh pear stuffed with mascarpone and walnut on fresh romaine leaves in a garlic dressing
| Prep time: 10 minutes |
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| Cooking time: No cooking required |
| Servings or yield: For 6 people |
| Difficulty level: Easy |
| 3 big pears |
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| 12 to 18 leaves romaine lettuce |
| 1 avocado |
| 6 radish, minced |
| 1 ½ cup Mascarpone cheese |
| ½ cup walnuts |
| ½ cup sunflower shoots or other to garnish |
| For dressing |
| 5 tbsp. olive oil |
| 1 tbsp. Balsamumm Bianco |
| 1 tbsp. maple syrup |
| 3 minced garlic cloves |
| 3 tsp. Dijon mustard |
| 1 tbsp. worcestershire sauce |
| Salt and pepper to taste |
Preparation
Chop walnuts, mix with mascarpone cheese and set aside.
For the dressing, place all ingredients in a bowl and mix well.
For each pear, slice in 2 on the length, remove the heart and stuff with mascarpone-walnut mixture.
On 6 serving dishes place 2 to 3 romaine lettuce leaves then half stuffed pear, stuffing down.
Garnish with avocado slices, mined radish, sunflower shoots and drizzle with 1 to 2 tbsp. of vinaigrette.
Serve and enjoy!
Tips, Tricks + Culinary ideas
Preparation steps
1 - Chop walnuts.
2 - Mix walnuts and mascarpone cheese and set aside.
3 - For the dressing, place all ingredients in a bowl and mix well.
4 - For each pear, slice in 2 on the length. Remove the heart and stuff with mascarpone-walnut mixture.
5 - On 6 serving dishes place 2 to 3 romaine lettuce leaves then half stuffed pear, stuffing down.
6 - Garnish with avocado slices, mined radish, sunflower shoots and drizzle with 1 to 2 tbsp. of vinaigrette. Serve and enjoy!
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