Fresh Poached Pear, Toasted Pecan and Bleu Cheese Salad with Pear Vinaigrette

Total Time:
4 hr 45 min
15 min
4 hr 30 min

4 servings

  • Salad:
  • 1 head Boston lettuce
  • 3/4 -cup pear vinaigrette, recipe follows
  • 4 ounces bleu cheese, crumbled
  • 1/2 cup pecans, lightly toasted
  • 2 poached pears, recipe follows, halved and cored
  • For Poached Pears:
  • 4 Bosc pears
  • 1 cup white wine
  • 2 cups water
  • 2 tablespoons sugar
  • 1/2 vanilla bean, split
  • 2 whole star anise
  • 1 lemon peel
  • 1 orange peel
  • 1 small cinnamon stick
  • Pear Vinaigrette:
  • 2 poached pears, pureed
  • 1/4 cup walnut oil
  • 1/4 cup red wine vinegar
  • 1/4 cup poaching liquid from the poached pears
  • Salt and freshly ground black pepper, to taste
  • To assemble salad, wash lettuce well and drain until very dry. Toss leaves in the pear vinaigrette in a salad bowl. Add the bleu cheese and pecans.

  • Place a mound of lettuce on each of 4 plates. Serve with 1/2 a poached pear.

For Poached Pears:
  • Peel pears, leaving stems intact and trimming bottom to "seat" them firmly in bottom of large stockpot.

  • Into the stockpot, add the wine, water, sugar, vanilla bean, star anise, lemon and orange peels, and cinnamon stick and bring to a boil over high heat. Reduce heat and simmer for 20 to 25 minutes. Remove from stove and let cool to room temperature before refrigerating. Reserve 1/4 cup of poaching liquid for the vinaigrette.

Pear Vinaigrette:
  • Place ingredients in large bowl and whisk together. Store in an airtight container in the refrigerator for up to 1 week.

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