Poached Pear Salad with White Wine Vinaigrette - Cook For Your Life-anti-cancer recipes

Poached Pear Salad with White Wine Vinaigrette

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Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 6 servings
Carrot Icon for Number of Ingredients Size 14 ingredients
This Poached Pear Salad with White Wine Vinaigrette is the perfect mix of sweet and savory, and if you cook extra pears, you will have delicious leftovers for breakfast or dessert. These honeyed poached...


  • 4 cups water
  • 1/4 cup honey
  • 1 lemon, juice of
  • 2 Cinnamon sticks
  • 5 cloves
  • 5 black peppercorns
  • 1 sprig thyme
  • 2 pears, peeled, halved, and the seeds scooped out
  • 6 cups dark salad greens (baby spinach, arugula,)
  • ¼ cup gorgonzola cheese (optional) –  See Ann’s Tips

Vinaigrette (makes about ½ cup)

  • ¼  cup white wine vinegar
  • 2 tablespoons minced shallot
  • ¼ cup olive oil
  • Salt and pepper, to taste


Nutrition Facts


332 cals


21 g

Saturated Fat

4 g

Polyunsaturated Fat

6 g

Monounsaturated Fat

10 g


30 g


23 g


4 g


2 g


847 mg


  1. Combine ingredients for poaching liquid, including the lemon halves after you squeeze them, in a medium saucepan over medium heat.  Add the pears and bring to a low simmer. Cook until the pears are tender, about 20 minutes.  Set aside to cool.
  2. While the pears are poaching, make the dressing.  Combine the vinegar and shallots in a small mixing bowl.  Slowly add the olive oil to the bowl, whisking as you go.  Season with salt and pepper.
  3. Remove the cooled pears from the liquid and either slice or roughly dice them. Toss with the vinaigrette and tip onto the salad greens. Sprinkle with Gorgonzola if using. Toss to mix just before serving.

Chef Tips

I love this dish with a little cheese. If the doc has told you to keep away from blue cheeses during your treatment, to get the sharp cheesy taste that makes this recipe delish, substitute the gorgonzola with a little coarsely grated pecorino Romano or shaved chunk Parmesan cheese.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.

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