Surrounded by beautiful Clevedon countryside, Sean sets to work creating his Buffalo Mozzarella and Pear Salad. He cuts the pears into rough wedges, placing them into a hot pan before adding chopped fennel for a clean, aniseed flavour. He then prepares some frisee lettuce to add a hint of bitterness to the salad, complementing the sweet pear, silky mozzarella and wild fermented Sauvignon Blanc. Adding a touch of chili, honey and fresh lemon juice to the pan, Sean balances sweet, sour and salty, caramelising his roasted pears before folding them into the salad. Topped with Helen’s fresh, wild buffalo mozzarella and a handful of torn mint, the outcome is a light, yet textural dish with a rustic edge.
Another day of adventure, another delicious match for Jamie’s Stoneleigh Wild Valley wine – and another challenge successfully completed.