into a mixing bowl, catching the pips as
they come out. Add three times as much
olive oil to the lemon juice and season well
with sea salt and freshly ground black pep-
per. Whisk well. Core and thinly slice each
apple. Toss with the fennel and walnuts in
the dressing and divide between smaller
bowls. Crumble the gorgonzola over the
top of each, then scatter with the fresh
peas and the leafy fennel tops to serve.
extra virgin olive oil
2 small red apples
2 bulbs fennel, thinly sliced, leafy tops
reserved
2 handfuls walnut halves
200 g gorgonzola cheese
3 large handfuls fresh peas
Pair this Pear, Walnut and Gorgonzola salad with a white
wine, high in acid, with a touch of residual sugar. I personally
love the contrast of sweet and saltiness. The acidity of a wine
will soften with the salt of the cheese leaving you with some
nice fruit character and a longer lasting sensation of body
and texture.
Try a German riesling, they seem to have mastered the art
of balancing sugar with acid. Look for Spätlese on the label,
which can indicate either a dry wine with a fuller body or a
sweet and light wine. While it's a bit of a gamble, either one
would work well with this recipe.