Red Wine Poached Pears with a Mache Salad,
Blue Cheese Mousse & Toasted Black
Mission Fig Bread
By Chef Matthew Bousquet, Mirepoix Restaurant
Sonoma County. CA

Poached Pears Ingredients:
1 Bosc Pear (peeled and cut in half, seeds removed)
1 Bottle Red Wine (cab or merlot)
1 cup Sugar
1 Cinnamon Stick
3 whole Cloves
1 whole Star Anise

Procedure:
Combine all ingredients in a large pot. Simmer on low heat until pears are soft.

Baby Greens Ingredients:
Baby Mache (cleaned)
Canola Oil
Balsamic Vinegar
TT Salt and Pepper
Blue Cheese Mousse Ingredients:
1/8 tspn. Blue Cheese (clarify, please)
2 - 4 tbls. Heavy Cream
TT Salt and Pepper

Procedure:
Whip blue cheese in a food processor and add enough cream to smooth and season with salt and pepper. Refrigerate until needed.

Fig Bread:
Banana Bread Recipe from the Charleston Recipes Cookbook, page 194, substituting the bananas for figs.Slice thin and toast until golden brown.

Assembly:
Dress Mache with oil, salt and pepper and balsamic vinegar and place in the center of the plate. Fan out pear slices and put on top of salad. Place the mousse on the pears and finish with the toasted fig bread.

Other Great Chef Recipes:
Braised Pork Belly with a Spinach-Onion Stew
and a Caper-Raisin Sauce

Cracker Bread

Crimson Lentil encrusted Diver Scallop
with Fingerling Truffle Potato Salad, Caviar and a Cucumber Vinigrette

Duck Confit and Wild Mushroom Ragout

Grilled Flatiron Steak with Crispy Onions, Creamed Potatoes,
Cabernet Franc Butter & Green Peppercorn Oil

Red Wine Poached Pears with a Mache Salad,
Blue Cheese Mousse & Toasted Black Mission Fig Bread

Seared Foie gras with Vanilla Brioche, Granny Smith Apple Slaw

Seared Tuna with Crispy Leek-cilantro Salad
and Raspberry Red Pepper Jelly

Other Related Links:
Mirepoix Restaurant

Chateau Felice