WHAT CHEESE GOES WELL WITH PEARS RECIPES

Steps:

• Put the vinegar, sugar and spices into a large saucepan with 500ml of water. Heat gently to melt the sugar. Meanwhile, peel the pears, halve, then scoop out the core with a teaspoon or melon-baller. Add the pears to the pan, they should be just about covered with the liquid, then bring to a simmer for 25-30 mins. Test the pears with a tip of a knife – they should be just tender. Lift out with a slotted spoon and put into a large Kilner jar or a few smaller ones. Boil the liquid down to about 600ml, then pour over the pears to cover. Seal and store in the fridge for up to a week, before serving.
• On Christmas Day, remove the pears from the fridge so they come up to room temperature. To serve, thickly slice and toast the bread and slice the cheese into thin wedges. Lift the pears from the jar and layer up with the cheese on a large platter or board, then scatter with some leaves. Serve with the bread.

Steps:

• Preheat oven to 400 degrees F. Coat a large rimmed baking sheet with cooking spray.
• Cook walnuts in a medium skillet over medium heat, stirring frequently, until golden and fragrant. Set aside.
• Whisk vinegar, oil, lemon juice, honey, mustard, rosemary, garlic, and 1/4 teaspoon each salt and pepper in a large bowl. Place pork on the prepared baking sheet. Brush with 1 tablespoon of the dressing and sprinkle with the remaining 1/4 teaspoon each salt and pepper.
• Roast the pork until a thermometer registers 145 degrees F, 20 to 22 minutes. Transfer to a clean cutting board and let stand for 5 minutes. Cut into slices about 3/4 inch thick.
• Add arugula and pears to the dressing in the large bowl and toss to coat. Divide the salad among 4 serving plates. Top with pork, cheese, and the reserved walnuts.