Poached Pear Salad With Blue Cheese And Champagne Vinaigrette
This is a nice salad dish for the holiday season or special dinner. Much of this can be made ahead...a real time-saver! They suggest saving the poaching liquid for a spiced-wine spritzer or served warm as mulled wine. I tried the wine spritzer and it was very refreshing. From bon appetit december, 2009.
Steps
Pears:.
Bring first 5 ingredients to boil in large wide saucepan over medium-high heat , stirring until sugar dissolves.
Add pear halves , cut side down.
Return syrup to boil.
Reduce heat to medium-low.
Simmer uncovered until pears are tender , 20 to 25 minutes.
Cool completely.
Do ahead: can be made 1 day ahead.
Cover and chill.
Drain pears.
Leaving top 1 inch intact , cut each pear half lengthwise into thin slices.
Gently press on pear halves to fan slightly.
Vinaigrette and salad:.
Whisk shallot , vinegar , and mustard in small bowl to blend.
Gradually whisk in 1 / 2 cup oil.
Season vinaigrette to taste with salt and pepper.
Do ahead can be made 1 day ahead.
Cover and refrigerate.
Place greens in large bowl.
Toss with enough vinaigrette to coat.
Mound greens on plates.
Arrange 1 pear half atop greens on each plate.
Sprinkle with walnuts and cheese.
Drizzle with more vinaigrette , if desired , and serve.
Ingredients
dry red wine, orange juice, sugar, crystallized ginger, cinnamon stick, bosc pears, shallot, champagne vinegar, dijon mustard, olive oil, mixed baby greens, walnut pieces, blue cheese