Poached Pear Salad With Blue Cheese and Champagne Vinaigrette

Name: Poached Pear Salad With Blue Cheese and Champagne Vinaigrette
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8 serving(s)
Ingredients: 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)

Submitted 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."

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Ready In:: 45mins
Ingredients:: 13
Serves:: 8

ingredients

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

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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Reviews

easy, beautiful and amazing. every time i serve this salad, I get rave reviews. It is the best combination of flavors, and is a great salad for a dinner party

mthomas26_6765015

RECIPE SUBMITTED BY

Scoutie

Roseville, California

<p>Hello all, being from California, I can honestly say I am a foodie. You can walk by construction workers here and hear them saying things like, So I used some fresh garlic and olive oil, then threw the rest into the pan to sautee. LOL I love all kinds of food, and trying to eat healthier as I get older, but still indulge in the occasional deep-fried food or sweet. <br />I LOVE this site! I have 3 or 4 other food sites such as Epicurious and Food Network, but I always come back here! The ease and all of the features just can't be beat. <br />Thanks Zaar and I look forward to participating more.</p>

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