Enjoy this delicious fall recipe from Roy Benningfield of SALT: Pear and Blue Cheese Terrine with Figs + Vanilla-Thyme Vinaigrette.
4 semi-ripe pears
1/2 lb blue cheese
3 Tbsp brown sugar
Peel the pears. Using a mandolin or sharp knife, slice each pear lengthwise, about a 1/4 inch thick. Use melon baller to scoop out seeds.
Toss the pear slices in brown sugar. Place the brown-sugar-covered pear slices in a saucepan over a medium-high heat. Sauté the pears until they turn golden brown, stirring occasionally, about five minutes.
Arrange 1 layer of pear slices in a tight, overlapping circle in a terrine mold, working counterclockwise to cover the bottom. Alternate layers of pear and cheese, making sure to press firmly after each later. Turn the terrine out, but do not remove the plastic wrap. Using hot water, rinse a knife until it gets warm. While the knife is still wet, slice the terrine to desired thickness, rinsing knife after each slide. Remove plastic.
VANILLA THYME VINAIGRETTE:
1 Tbsp honey
1 Tbsp Dijon
1 Tbsp apple cider vinegar
1/8 Tbsp vanilla paste
1/2 tsp chopped thyme
1/4 cup olive oil
Whisk the honey, Dijon, apple cider vinegar, thyme and vanilla paste. Whisk in the oil until smooth and vinaigrette forms. Season with salt and pepper.
4 cups mixed greens
1/2 cup walnuts, toasted
1/2 cup chopped figs
Toss walnuts and chopped figs with vanilla dressing in a medium bowl. Toss walnut, fig and dressing mixture with greens, gently coating the leaves. Place terrine slice on plate with salad adjacent to terrine.
Photo courtesy of Denver Dish. Recipe originally published in the Summer + Fall 2020 issue.