Servings: 4
Ingredients:
6 ounces Wisconsin Gorgonzola cheese, softened
4 large red grapes
2 pears
2 shallots (about 1-inch each)
3 ounces champagne vinegar
1 teaspoon Dijon mustard
8 ounces extra virgin olive oil
1/4 teaspoon salt
1/8 teaspoon pepper
5 ounces arugula
2 tablespoons all-purpose flour
1 egg, beaten
1/2 cup dry bread crumbs
Cooking Directions:
Fritters:
Shape Gorgonzola cheese into 4 balls. Press grape in middle of each ball. Wrap cheese around grapes. Freeze at least 1 hour.
Pears:
Core pears and cut into slices. Grill until slightly soft. Set aside.
Vinaigrette:
Place shallots, vinegar and mustard in blender container. Blend until smooth, scraping sides if necessary. Add olive oil, salt and pepper. Blend until thick.
Salad:
Clean and dry arugula. Toss with pears and vinaigrette. Season with salt and pepper.
Final Preparation:
Coat frozen fritters with flour, then egg, then bread crumbs. Heat 4 inches of vegetable oil to 350 degrees F. Fry fritters until golden brown, about 1 minute. (Grape should still be frozen and cheese warm.) Place salad on 4 plates. Place hot fritter on each plate.