Poached Pear and Greens Salad

Poached Pear and Greens Salad Recipe
Photo: Howard L. Puckett; Styling: Lydia Degaris-Pursell
Category Finalist, Side Dishes and Side Salads. "I made a poached pear dessert and thought the pears would be delightful in a salad. If white balsamic vinegar is not available, Champagne vinegar works well, too." --Margee Berry, Trout Lake, WA

Yield:

8 servings

Recipe from

Cooking Light

Nutritional Information

Calories 136
Caloriesfromfat 34 %
Fat 5.2 g
Satfat 1.6 g
Monofat 2.8 g
Polyfat 0.5 g
Protein 2.9 g
Carbohydrate 22 g
Fiber 3.7 g
Cholesterol 3 mg
Iron 1.4 mg
Sodium 56 mg
Calcium 56 mg

Ingredients

2 cups water
1 (750-milliliter) bottle riesling or other slightly sweet white wine
1 (2-inch) piece vanilla bean, split lengthwise
3 peeled cored firm Bartlett pears (about 1 pound)
2 (2-inch) lemon rind strips
2 (2-inch) orange rind strips
8 cups mixed salad greens
8 (1/8-inch-thick) slices red onion, separated into rings
1/2 cup golden California raisins
1/2 cup (2 ounces) crumbled goat cheese
2 tablespoons extravirgin olive oil
2 tablespoons white balsamic vinegar
2 teaspoons honey Dijon mustard

Preparation

Combine 2 cups water and wine in a large saucepan over medium heat. Scrape seeds from vanilla bean; add seeds, bean, and next 3 ingredients (through orange rind) to pan; bring to a boil. Reduce heat, and simmer 15 minutes or until pears are tender. Drain and cool, and discard bean and rinds. Slice pears in half lengthwise, and cut into thin wedges.

Place 1 cup greens on each of 8 plates. Top each serving with 1 red onion slice, 1 tablespoon raisins, 1/3 cup pears, and 1 tablespoon cheese.

Combine oil, vinegar, and mustard in a small bowl; stir with a whisk until smooth. Drizzle about 1 teaspoon dressing over each salad. Serve immediately.

Note:

Margee Berry, Trout Lake, WA,

Cooking Light

April 2007
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