Poached Pear Salad With Blue Cheese And Champagne V

Name: Poached Pear Salad With Blue Cheese And Champagne Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; ½ cups mixed baby greens (from two 5-ounce packages); 1 cup walnut pieces, toasted; 1 cup blue cheese, crumbled (about 5 ounces)

Servings: persons

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
½ cups mixed baby greens (from two 5-ounce packages)
1 cup walnut pieces, toasted
1 cup blue cheese, crumbled (about 5 ounces)

1
PEARS:
2
Bring first 5 ingredients to boil in large wide saucepan over medium-high heat, stirring until sugar dissolves.
3
Add pear halves, cut side down. Return syrup to boil.
4
Reduce heat to medium-low; simmer uncovered until pears are tender, 20 to 25 minutes. Cool completely.
5
DO AHEAD: Can be made 1 day ahead. Cover and chill.
6
Drain pears.
7
Leaving top 1 inch intact (at narrow end), cut each pear half lengthwise into thin slices.
8
Gently press on pear halves to fan slightly.
9
VINAIGRETTE AND SALAD:
10
Whisk shallot, vinegar, and mustard in small bowl to blend.
11
Gradually whisk in 1/2 cup oil.
12
Season vinaigrette to taste with salt and pepper.
13
DO AHEAD Can be made 1 day ahead. Cover and refrigerate.
14
Place greens in large bowl. Toss with enough vinaigrette to coat.
15
Mound greens on plates.
16
Arrange 1 pear half atop greens on each plate.
17
Sprinkle with walnuts and cheese.
18
Drizzle with more vinaigrette, if desired, and serve.

1063

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 (750 ml) bottle dry red wine, 1 cup orange juice, 1 cup sugar, 2 tablespoons crystallized ginger, chopped, and more.

Yes, Poached Pear Salad With Blue Cheese And Champagne Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Poached Pear Salad With Blue Cheese And Champagne Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions