Red-wine Poached Pear Salad with Champagne Vinaigrette
By Recipe developed for Sur La Table’s Cooking Classes
Red-wine Poached Pear Salad with Champagne Vinaigrette
By Recipe developed for Sur La Table’s Cooking Classes
Yield/Serves:
Makes 4 servings
- Poached Pears:
- 1 cup dry red wine
- ½ cup fresh orange juice
- ¼ cup granulated sugar
- 1 cinnamon stick, broken in half
- 2 firm-ripe pears, peeled, halved lengthwise and cored
- Vinaigrette:
- 2 tablespoons Champagne vinegar
- 1 medium shallot, peeled and minced
- 1 teaspoon Dijon mustard
- ¼ cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 1 (5-ounce) package mixed baby greens, washed and dried
- 3 ounces crumbled blue cheese
To prepare the poached pears: Place the wine, orange juice, sugar and cinnamon in a medium saucepan and place on the stove over medium-high heat to boil. Reduce the heat to a simmer and add the pears, cut side down and cook until the pears are tender, about 20 minutes. Allow to cool in the poaching liquid.
To make the vinaigrette: In a medium bowl, whisk to combine the vinegar, shallot, and mustard. While whisking vigorously, slowly drizzle the olive oil into the vinegar mixture. Taste and adjust seasoning with salt and pepper. Set aside.
To assemble salad: Place the mixed greens into a large bowl and toss with enough vinaigrette to lightly coat the leaves. Taste and adjust seasoning with salt and pepper.
To serve: Remove the pears from the poaching liquid, transfer to a cutting board and cut lengthwise into thin slices. Divide the salad between 4 plates, arrange the pears around the salad and sprinkle with blue cheese. Serve immediately.
To make the vinaigrette: In a medium bowl, whisk to combine the vinegar, shallot, and mustard. While whisking vigorously, slowly drizzle the olive oil into the vinegar mixture. Taste and adjust seasoning with salt and pepper. Set aside.
To assemble salad: Place the mixed greens into a large bowl and toss with enough vinaigrette to lightly coat the leaves. Taste and adjust seasoning with salt and pepper.
To serve: Remove the pears from the poaching liquid, transfer to a cutting board and cut lengthwise into thin slices. Divide the salad between 4 plates, arrange the pears around the salad and sprinkle with blue cheese. Serve immediately.