Chargrilled pears with herb salad and Stilton port dressing



For the herb salad


  1. For the pears, heat a chargrill pan. Add the butter and the slices of pear and chargrill for four minutes until golden.

  2. To finish, squeeze the kumquat juice on top.

  3. In a bowl, mix the egg yolk with the port, then whisk in the olive oil gradually. Finish by adding the crumbled cheese and the fresh herbs.

  4. To serve, place the pears on a plate and top with herb salad and any extra dressing around the plate.