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2 tbsp sherry vinegar
4 tbsp cranberry juice
1 x 75 g pack dried cranberries
75 ml (3 fl oz) walnut oil
50 ml (2 fl oz) groundnut oil
Juice of 1 lemon
4 ripe pears, halved and cored
175 g (6 oz) gorgonzola picante
2 x 85 g bags watercress
50 g (2 oz) roasted hazelnuts, chopped
Preheat grill to a moderate heat.
Warm vinegar, cranberry juice and dried cranberries in a pan over a low heat until berries have plumped up. Allow to cool. Chop half of cranberries and place remainder in a food processor with oils, lemon juice and season with salt and pepper. Process until smooth to make a dressing.
Crumble cheese over pear halves and grill until slightly coloured. Toss watercress in most of dressing, sprinkle over nuts and chopped cranberries. Top with pear halves and remaining dressing.
(Serves 4)
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