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 pears are tossed in an extra sharp shallot vinaigrette, then mixed with dark greens, with gorgonzola to add an extra bite to the sweetness of the pears. If you are on an anti-microbial diet, consider using some chilled, chopped steamed leafy greens like kale or chard for this salad instead of fresh spinach or arugula. It will make a delicious change.
1. Combine ingredients for poaching liquid 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.
Recipe: Peter Schoemer, Drexel University Food Lab
- 4 cups water
- 1/3 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
Ann's Tips and Tricks
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.