Poached Pear Salad
Poached Pear Salad transforms simple ingredients into an irresistible infusion of fall-inspired flavors. Tender pears rest on a bed of fresh greens with homemade vinaigrette. Each bite is perfectly sweet, tangy, and crunchy.
Ingredients
For the Poached Pears:
- 4 cups water
- ⅓ cup maple syrup
- ¼ cup brandy
- ½ tsp vanilla
- 1 cinnamon stick
- 4 Bosc or Bartlett Pears, peeled
For the Dressing:
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons champagne vinegar or white wine vinegar
- 1 tablespoon pear poaching liquid
- 1 tsp. Dijon mustard
- ¼ tsp. salt
- ⅛ tsp. black pepper
For the Salad:
- 8-10 cups mixed greens
- 4 ounces goat cheese, room temperature, crumbled
- ½ candied pecans, or regular toasted pecans
- Black cracked peppers
Instructions
- Bring the water to a boil in a medium saucepan. Stir in the maple syrup, brandy, vanilla, and cinnamon stick. Add the pears, so they are submerged in the poaching water. Simmer the pears for 15-18 minutes.
- Remove from the heat and allow the saucepan with pears to come to room temperature.
- Cover and refrigerate the pears in their poaching liquid for at least 2 hours or overnight.
- Make the salad dressing: In a small bowl, whisk together the olive oil, vinegar, poaching liquid, mustard, salt and black pepper. Set aside.
- Remove the pears from the poaching liquid and slice in half, removing the stem or any seeds. Slice each half into 3 slices.
- Prepare the lettuce and divide into small salad plates. Place 1/2 pear (or 3 slices) on top of the lettuce. Spoon some of the dressing over top. Finish with the goat cheese crumbles and toasted chopped pecans or candied pecans.
- Add black cracked pepper.
- Serve immediately.
Nutrition Facts
Calories: 204kcal, Carbohydrates: 24g, Protein: 4g, Fat: 8g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Cholesterol: 7mg, Sodium: 138mg, Potassium: 199mg, Fiber: 3g, Sugar: 17g, Vitamin A: 628IU, Vitamin C: 13mg, Calcium: 57mg, Iron: 1mg