"Fans of blue cheese will love this combination of queso de Valdeón, a blue cheese from Spain, with charred iceberg and radicchio," says Pontoon chef Lance Cameron. "I've dressed this with Pedro Ximénez, which, when reduced, becomes a lovely dark sweet syrup to balance out the saltiness of the blue cheese and bitterness of the lettuce. If you can't find queso de Valdeón, use another robust blue cheese, such as Bleu d'Auvergne instead."
- 200 ml Pedro Ximénez sherry
- 2 tsp caster sugar
- 25 ml extra-virgin olive oil, plus extra for brushing
- 1 iceberg lettuce, cut into wedges
- 1 radicchio, cut into wedges
- 80 gm queso de Valdeón (see note)
- 1 small spanish onion, thinly sliced, rings separated
- 1 tbsp coarsely chopped pecan nuts
- 1Stir Pedro Ximénez and sugar in a saucepan over medium heat until sugar dissolves and liquid is reduced by half (5-6 minutes). Set aside to cool, then stir in olive oil and season to taste.
- 2Heat a barbecue to high. Brush iceberg and radicchio wedges with olive oil and grill, turning once, until just charred (1-2 minutes each side). Transfer to a platter, scatter with queso de Valdeón, onion rings and pecan nuts, season to taste, drizzle with dressing and serve.
Queso de Valdeón is available from select cheese shops and Spanish delicatessens.
Drink Suggestion: An amontillado sherry such as Equipo Navazos La Bota de Amontillado 58. Drink suggestion by Jimmy Tantsis-Hall