Recipe by Scoutie
This is a nice salad dish for the holiday season or special dinner. Much of this can be made ahead...a real time-saver! They suggest saving the poaching liquid for a spiced-wine spritzer or served warm as mulled wine. I tried the wine spritzer and it was very refreshing. From Bon Appetit December, 2009.
- 1 (750 ml) bottle dry red wine
- 1 cup orange juice
- 1 cup sugar
- 2 tablespoons crystallized ginger, chopped
- 1 cinnamon stick, broken in half
- 4 bosc pears, firm, peeled, halved lengthwise, cored
- 1⁄4 cup shallot, minced (about 1 large)
- 3 tablespoons champagne vinegar or 3 tablespoons white wine vinegar
- 1⁄2 teaspoon Dijon mustard
- 1⁄2 cup olive oil, extra-virgin
- 12 cups mixed baby greens (from two 5-ounce packages)
- 1 cup walnut pieces, toasted
- 1 cup blue cheese, crumbled (about 5 ounces)
Directions See How It's Made
- Bring first 5 ingredients to boil in large wide saucepan over medium-high heat, stirring until sugar dissolves.
- Add pear halves, cut side down. Return syrup to boil.
- Reduce heat to medium-low; simmer uncovered until pears are tender, 20 to 25 minutes. Cool completely.
- DO AHEAD: Can be made 1 day ahead. Cover and chill.
- Drain pears.
- Leaving top 1 inch intact (at narrow end), cut each pear half lengthwise into thin slices.
- Gently press on pear halves to fan slightly.
- VINAIGRETTE AND SALAD:.
- Whisk shallot, vinegar, and mustard in small bowl to blend.
- Gradually whisk in 1/2 cup oil.
- Season vinaigrette to taste with salt and pepper.
- DO AHEAD Can be made 1 day ahead. Cover and refrigerate.
- Place greens in large bowl. Toss with enough vinaigrette to coat.
- Mound greens on plates.
- Arrange 1 pear half atop greens on each plate.
- Sprinkle with walnuts and cheese.
- Drizzle with more vinaigrette, if desired, and serve.