Elegant Poached Pear Salad with Blue Cheese and Champagne Vinaigrette
Indulge in the festive flavors of our Elegant Poached Pear Salad, a perfect centerpiece for your holiday dining or special occasions. This stunning dish features tender poached Bosc pears nestled atop a bed of mixed baby greens, complemented by the creamy richness of blue cheese and the crunch of toasted walnuts. Drizzled with a zesty Champagne vinaigrette, this salad is a delightful combination of sweet and savory. Prepare much of this dish in advance, allowing for an impressive presentation that saves you time in the kitchen. Don’t forget to save the poaching liquid; it makes a refreshing spiced-wine spritzer or a cozy mulled wine. This recipe ensures that you impress your guests without the stress!
N/A
Servings
294
Calories
13
Ingredients
Ingredients
dry red wine
750 ml (bottle)
orange juice
1 cup (freshly squeezed or store-bought)
sugar
1 cup (granulated)
crystallized ginger
2 tablespoons (chopped)
cinnamon stick
1 (broken in half)
Bosc pears
4 (firm, peeled, halved lengthwise, cored)
shallot
1/4 cup (minced (about 1 large))
champagne vinegar or white wine vinegar
3 tablespoons
Dijon mustard
1/2 teaspoon
extra-virgin olive oil
1/2 cup
mixed baby greens
12 cups (from two 5-ounce packages)
walnut pieces
1 cup (toasted)
blue cheese
1 cup (crumbled (about 5 ounces))
Instructions
1
In a large saucepan, combine the dry red wine, orange juice, sugar, chopped crystallized ginger, and broken cinnamon stick. Bring the mixture to a boil over medium-high heat, stirring occasionally until the sugar has fully dissolved.
2
Carefully add the prepared pear halves to the saucepan, placing them cut side down. Once again bring the syrup to a gentle boil.
3
Reduce the heat to medium-low and let the pears simmer uncovered until they are tender, approximately 20 to 25 minutes. Be attentive and check for doneness; they should be soft but still hold their shape.
4
Once tender, remove the pears from the poaching liquid and allow them to cool completely. If preparing in advance, cover and chill for up to one day.
5
Once cool, drain the pears. To create a beautiful presentation, slice each pear half lengthwise into thin slices, making sure to leave the top inch intact at the narrow end. Gently fan the pear slices while keeping the base together.
6
For the vinaigrette, whisk together the minced shallot, champagne vinegar (or white wine vinegar), and Dijon mustard in a small bowl until well blended. Gradually whisk in the extra-virgin olive oil to create an emulsion.
7
Season the vinaigrette with salt and pepper to taste. This can also be prepared a day ahead and stored in the fridge.
8
In a large serving bowl, toss the mixed baby greens with enough vinaigrette to coat them lightly.
9
To serve, mound the dressed greens onto individual plates. Top each salad with one fanned pear half, and sprinkle generously with toasted walnuts and crumbled blue cheese.
10
Finish with additional vinaigrette drizzled on top if desired, and enjoy this elegant salad!
Nutrition Information
23g
Fat
19g
Carbs
8g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Elegant Poached Pear Salad?
It is a festive salad featuring Bosc pears poached in red wine, served over mixed greens with blue cheese, toasted walnuts, and a champagne vinaigrette.
What type of pears are best for this recipe?
Bosc pears are recommended because they are firm and hold their shape well during the poaching process.
What ingredients are in the poaching liquid?
The poaching liquid consists of dry red wine, orange juice, sugar, chopped crystallized ginger, and a broken cinnamon stick.
How long should I simmer the pears?
Simmer the pears uncovered for approximately 20 to 25 minutes until they are tender but still firm enough to hold their shape.
Can I prepare this salad in advance?
Yes, you can poach the pears and prepare the champagne vinaigrette up to one day in advance if stored in the refrigerator.
How do I create the fanned look for the pears?
Slice each cooled pear half lengthwise into thin slices, leaving the top inch intact at the narrow end, then gently fan them out.
What are the components of the champagne vinaigrette?
The vinaigrette is made from minced shallots, champagne vinegar (or white wine vinegar), Dijon mustard, extra-virgin olive oil, salt, and pepper.
What should I do with the leftover poaching liquid?
The leftover liquid can be saved and used to make a spiced-wine spritzer or a cozy mulled wine.
How many calories are in one serving?
There are 294 calories per serving.
What kind of cheese is used in this salad?
The recipe calls for one cup of crumbled blue cheese, which is approximately 5 ounces.
What type of greens should be used as the base?
The recipe uses 12 cups of mixed baby greens, typically from two 5-ounce packages.
What is the protein content of this dish?
This salad contains 8 grams of protein per serving.
How much fat does this salad contain?
There are 23 grams of fat per serving.
Are the walnuts prepared in any specific way?
Yes, the one cup of walnut pieces should be toasted for the best flavor and crunch.
Can I substitute champagne vinegar?
If you do not have champagne vinegar, white wine vinegar is a suitable substitute.
What is the carbohydrate count for this recipe?
The salad contains 19 grams of carbohydrates per serving.
How many pears do I need for this recipe?
The recipe requires 4 firm Bosc pears, which are peeled, halved, and cored.
How do I emulsify the vinaigrette?
Whisk the shallot, vinegar, and mustard together, then gradually whisk in the extra-virgin olive oil until the mixture is well blended.
Is the ginger used fresh or dried?
The recipe specifies two tablespoons of chopped crystallized ginger.
Should the pears be cooked covered or uncovered?
The pears should be simmered uncovered over medium-low heat.
How do I prepare the Bosc pears before poaching?
The pears should be peeled, halved lengthwise, and cored before they are added to the saucepan.
Is this recipe suitable for holiday occasions?
Yes, it is designed as a festive centerpiece for holiday dining or special occasions.
What is the first step in making the poaching liquid?
Combine red wine, orange juice, sugar, ginger, and cinnamon in a large saucepan and bring to a boil until the sugar dissolves.
How much wine is required for poaching?
You will need one 750 ml bottle of dry red wine.
What kind of mustard is used in the dressing?
The recipe uses 1/2 teaspoon of Dijon mustard.
How much shallot is needed for the vinaigrette?
The recipe calls for 1/4 cup of minced shallot, which is roughly one large shallot.
How do I serve the salad?
Mound dressed greens on plates, top with a fanned pear half, and sprinkle with walnuts and blue cheese.
Can I store the vinaigrette in the fridge?
Yes, the vinaigrette can be prepared a day ahead and stored in the refrigerator.
How much orange juice is used?
One cup of orange juice, either fresh or store-bought, is used in the poaching liquid.
Does the recipe include fiber or sugar stats?
The provided nutritional data does not list specific values for fiber or sugar content.