Ingredients.

(Serves 6)

• 3 ripe Forelle pears
• 50g Sugar
• 200ml water
• 200ml white wine
• 2 cloves
• 1 star anise
• 1 sprig thyme
• +- 50g grated Dalewood Boland™ cheese
• 50ml toasted chopped unsalted pecan nuts
• 20g Dijon mustard
• 25g red wine vinegar
• 10g honey
• 200 ml olive oil
• Salt and pepper to taste
• +- 50 g shavings of Dalewood Boland™ cheese
• +- 6 toasted unsalted pecan nuts chopped 
• A small handful of curly kale per person, broken into small florets, or roughly chopped

Method.

To poach the pears:

1. Make a syrup by bringing to boil the sugar, water, white wine, cloves, star anise & sprig of thyme in a saucepan.
2. Peel the pears & poach in the above syrup until soft (but not mushy).
3. Set aside to cool.

To make the dressing:

1. Blitz together the grated Dalewood Boland™ cheese, chopped pecan nuts, Dijon mustard, red wine vinegar, honey & olive oil.
2. Season to taste with salt and pepper.

To serve:

1. Toss the kale in a bowl with a generous amount of dressing, but keep some for the pears.
2. Slice the pear evenly and arrange on a platter. Drizzle with the remining dressing.
3. Place kale onto sliced pear.
4. Add toasted pecan nuts and shavings of Dalewood Boland™ cheese.

Recipe courtesy of Garth Bedford, The Kraal Restaurant

Photo by Sam Linsell