Poached Pear Salad With Blue Cheese and Champagne Vinaigrette

Recipe by Scoutie
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • PEARS:
  • 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.
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