Рецепт Pear Vinegar and Pear Walnut Gorgonzola Salad

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Ингредиенты

Homemade Pear Vinegar
1/2 gallon glass jar
6 pears, chopped plus core and peels
1/3 cup sugar
filtered water
Fill jar half full with chopped pears and pear scraps
Pour in sugar and add water, stir
Cover jar with a towel or cheesecloth
Allow to ferment for 7-10 days, at room temperature, stirring once a day. After that time, strain out the fruit and fruit scraps, discard.
Ferment the vinegar for 2-3 weeks longer.
Pear Vinaigrette and Pear Walnut Gorgonzola Salad
1/3 cup pear vinegar
1 small shallot, minced
2 t Dijon mustard
1/4 t salt
1/4 t freshly ground pepper
1/3 cup walnut oil
1/3 cup extra virgin olive oil
salad greens of your choice
1/2 cup chopped walnuts, toasted
1 thinly sliced pear
1/2 cup crumbled Gorgonzola cheese