Ingredients
Scale
For the poached pears:
- 3 – 4 ripe pears, peeled & halved
- 1 1/2 cups white wine
- 1/2 teaspoon real vanilla extract
- 1/4 cup sugar
- 1/4 cup honey
- 1 cinnamon stick
- A small sprig of fresh rosemary
For the dressing:
- 1/4 cup raspberry jam
- 1/4 cup malbec or other red wine
- 1/4 cup balsamic vinegar
- 2 Tablespoons brown mustard
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon dill
- 1/4 teaspoon granulated garlic
- 1/8 – 1/4 teaspoon cayenne or powdered chimayo peppers
- 1/4 cup extra virgin olive oil
For the salad:
- Fresh spinach leaves or mixed greens
- Fresh blueberries
- Blue cheese crumbles
- Candied walnuts (recipe here)
Instructions
- To poach the pears: Peel the pears carefully, leaving stems intact. Slice in half vertically, then use a melon baller to neatly remove the core. Set the pears aside.
- In a large saucepan, mix the wine, vanilla, honey and sugar. Add the cinnamon stick and rosemary and bring to a boil. Reduce heat to simmer, gently add the pears, and simmer for 10 minutes, then flip the pears to poach the other side. Simmer for another 10 minutes or until the pears are fork-tender.
- Remove from heat and let the pears bathe in the lovely liquid for about 30 minutes, then using a slotted spoon, gently remove the pears from the pan and bring the wine mixture back to a boil. Save the juices for another purpose. (I suggest boiling it down to the thickness of a syrup for pancakes or desserts.) All of this can be done well ahead of time and refrigerated in an airtight container.
- To prepare the dressing: whisk together all ingredients except the olive oil. While whisking, pour the olive oil in a thin stream into the dressing. Store the dressing in a covered bottle in the fridge.
- At salad time, cover your plate with greens, Add one or two pear halves. Sprinkle with blueberries, blue cheese crumbles and candied walnuts.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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