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Wine-Poached Pear Salad

Ingredients

For the Salad

  • 6 firm Bartlett pears
  • 1 bottle red wine
  • 1 vanilla bean, whole
  • 2 cinnamon sticks
  • 2 bay leaves
  • 2 c sugar

For the Cranberry Vinaigrette

  • ½ cup frozen cranberries, thawed
  • ½ cup white wine vinegar
  • 1 c vegetable oil
  • ¼ cup Dijon mustard
  • ¼ cup honey
  • Pinch dried fennel seed
  • ¼ teaspoon garlic, chopped
  • Tabasco, to taste
  • Salt, to taste
  • White pepper, to taste

Instructions

For the Salad

  1. Peel pears and leave stem intact.
  2. In a large pot, bring wine and an equal amount of cold water to a simmer.
  3. Split vanilla bean lengthwise and add to wine and water mixture.
  4. Add cinnamon sticks, bay leaves and sugar, to taste.
  5. Add pears to liquid and simmer for about 20 minutes or until tender. Pears will carry over cook so pull while still a bit firm.
  6. Cool pears in wine mixture to room temperature.
  7. You can refrigerate them in the poaching liquid until you\'re ready to use.
  8. Remove stems from pears and set stems aside.
  9. Core pears with an apple corer, leaving pear whole.
  10. Serve with mixed greens, cucumbers, white cheddar cheese, pecans, fried noodles, pickled onions, and cranberry vinaigrette.

For the Cranberry Vinaigrette

  1. Blend cranberries and vinegar in blender together until smooth. Add in the mustard, honey, fennel and garlic then pulse in blender once again.
  2. Slowly add in the oil at a steady stream while the blender is running to allow the dressing to emulsify.