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Photo: Howard L. Puckett; Styling: Lydia Degaris-Pursell Photo by: Photo: Howard L. Puckett; Styling: Lydia Degaris-Pursell

Poached Pear and Greens Salad

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

Cooking Light APRIL 2007

  • Yield: 8 servings


  • 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


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.

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

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Poached Pear and Greens Salad recipe