Poached Pear Salad
Equipment
- Large Saucepan
- Oven
- Cookie Sheet
- Salad Bowl
Ingredients
Poached Pears
- 4 Bosc Pears Peeled, cored, and quartered
- 1 Cup Sugar
- 1 Cinnamon Stick optional
- 1 Lemon half - optional
- 2 Tsp Whole Cloves optional
- 1 Vanilla Bean split - optional
- 6 Ginger Slices optional
Dressing
- 7 Tsp Balsamic vinegar
- 1 Tsp Shallot
- ¾ Tsp Mayo or vegan mayo
- 1 Tsp Dijon mustard
- 4 ½ Tbsp Olive oil
- ¼ Tsp Salt
- ½ Tsp Pepper
Salad
- 5 oz Romaine or Mixed Greens
- 1/4 - 1/2 Cup Dried Cranberries
Instructions
- Poach the Pears: In a large saucepan, heat 1 quart of water and sugar until dissolved. Add optional ingredients if desired.
- Simmer: Add pears, cover with parchment paper (with a small hole), and simmer at low boil for 15 to 25 minutes until tender. Remove from heat and let cool in the liquid.
- Plump Cranberries (Optional): While the liquid is warm, stir in ½ cup dried cranberries to plump.
- Toast the Pecans: Preheat oven to 350°F. Spread pecans on a cookie sheet and toast for 5 to 7 minutes until golden brown and fragrant. Let cool.
- Make the Dressing: Whisk together all dressing ingredients in a small bowl and set aside.
- Serve: Toss lettuce with vinaigrette, then top with pears, pecans, and cranberries. Drizzle with more vinaigrette to taste and garnish with pomegranates.
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