Mozzarella Salad with Pear and Cranberries

Preparation Time: 10 minutes Cooking Time: 10 minutes
Serves: 6 people

Look at any kosher deli’s cheese counter and you will be amazed at the range of different cheeses now on offer to the kosher cook. Included are two of my very favourites; buffalo mozzarella and smoked mozzarella. Smoked mozzarella has a golden- brown colour and an interesting smokey flavour. Fresh mozzarella is so versatile – raw in salads especially with tomato, avocado and basil (the traditional Tricolour) and baked in lasagna or on top of pizza.

The finest Mozzarella is made in the area of Naples, using water buffalo’s milk. It has a moist, springy texture and a delicious milky flavour. The cheese is made using the layering method where the curds are cut into strips, then covered with boiling water. As they rise to the surface they are torn into shreds and scrunched into egg shaped balls weighing 200g/ 8 oz each. These are placed in light brine for 12 hours, then packed in their own whey inside a bag to keep them fresh.
Opened mozzarella can be kept for a brief time in a covered bowl containing the whey from the bag – but ideally consume once opened.
This mozzarella salad is simple to make and provides a delicious starter or light lunch. Use your best extra olive oil to dress the salad.

Ingredients
2 200g mozzarella balls
3 pears – Peeled, cored and sliced in half
2 tablespoons golden caster sugar or brown sugar
30g unsalted butter or margarine
2 tablespoons Poire eau de vie or other fruit liqueur
100g dried cranberries

Dressing
6 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
1 teaspoon honey
½ teaspoon mustard
Salt and freshly ground black pepper
200g mixed salad leaves

Garnish: Bunch of Fresh mint – roughly chopped

Method
1) Make the dressing by whisking all the ingredients together.
2) Place the butter or margarine and sugar in to a pan over a medium heat and stir until the sugar has dissolved. When the butter starts to foam, toss in the pears and cook, stirring for 5 minutes.
3) Add the eau de vie and cook for 2 -3 minutes until the pears are coated in a rich syrup and are just tender. Set aside to cool slightly.
4) Cut the mozzarella cheese into slices.
5) Toss the salad leaves into the dressing. Arrange the lettuce and pear on a plate. Scatter over some dried cranberries and mozzarella slices. Serve immediately.

To serve the stylish way: Garnish with mint.