Recipe courtesy of Albert Breuers
Fresh Poached Pear, Toasted Pecan and Bleu Cheese Salad with Pear Vinaigrette
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 653
- Total Fat
- 33
- Saturated Fat
- 8
- Carbohydrates
- 73
- Dietary Fiber
- 15
- Sugar
- 46
- Protein
- 11
- Cholesterol
- 29
- Sodium
- 1608
- Total: 4 hr 45 min
- Prep: 15 min
- Cook: 4 hr 30 min
Ingredients
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
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, recipe above, 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
Directions
- 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.
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.