1 ripe pear
50g mixed spinach and rocket
150g minced pork
1 soft burger bun
30g blue cheese
Red wine vinegar
Slice the pear lengthways and as finely as you can. toss gently with salad leaves, a drizzle of extra virgin olive oil, red wine vinegar and a pinch of black pepper.
Scrunch the minced pork in with your clean hands with a pinch of seasoning and shape it into a 1cm-thick patty. Rub with one teaspoon of olive oil and place in a non-stick frying pan on high heat for 2 minutes. Halve the bun and toast alongside until golden.
Flip the burger, after two minutes crumble the blue cheese next to it to melt.
Move the burger to your bun base and stack in as much pear and salad as the bun will hold, pop the lid on and enjoy with Survivor Wild Ferment Chardonnay.
Cooking time: 20 minutes
Pairs well with Survivor Wild Yeast Chardonnay.