Poached Pear and Greens Salad

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

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Nutritional Information

Amount per serving
  • Calories: 136
  • Calories from fat: 34%
  • Fat: 5.2g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 2.8g
  • Polyunsaturated fat: 0.5g
  • Protein: 2.9g
  • Carbohydrate: 22g
  • Fiber: 3.7g
  • Cholesterol: 3mg
  • Iron: 1.4mg
  • Sodium: 56mg
  • Calcium: 56mg

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

  1. 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.
  2. 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.
  3. 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.
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