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    Home » Appetizer Recipes

    Port Poached Pear Salad

    Published: Oct 25, 2016 · Modified: Jun 6, 2021 by Philip + Mystique · This post may contain affiliate links

    Jump to Recipe Print Recipe

    There are certain fruits that no matter how they are prepared, remain elegant and graceful. Fruits like figs, cherries and pears are equally as visually rich and decadent as they are eaten. Our port poached pear salad combines a crumbly cheese and a vinaigrette reduction that can elevate any salad, and paired with your choice of protein, can elevate any dinner meal.Bon appetit xo

    Chef Sous Chef

    [one_half]Port Poached Pear Salad[/one_half][one_half_last]Port Poached Pear Salad[/one_half_last]

    Port Poached Pear Salad

    Port Poached Pear Salad

    Chef Sous Chef
    Pears combined with a crumbly cheese and a vinaigrette reduction can elevate any salad, but when you poach the pears in port, it brings it to a whole new level.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 50 mins
    Course Appetizer, Food + Drink, Main Dish, Snack
    Servings 4 servings

    Ingredients
      

    • 4 small bosc or bartlett pears
    • 2 cups port
    • 2 cups water
    • 1 medium cinnamon stick
    • 1 small shallot diced
    • 3 tablespoon olive oil
    • 2 tablespoon champagne or balsamic vinegar
    • 1 teaspoon dijon mustard
    • 6 cups arugula
    • ¼ cup crushed walnuts
    • 200 g your favourite crumbly cheese Water buffalo or goat cheese are great
    • 200 g your favourite crumbly cheese Water buffalo or goat cheese are great

    Instructions
     

    • No. 1 | In a medium saucepan, bring port, water and cinnamon to a boil. While waiting to boil peel the skin from the pears leaving the stems intact. Cut a small piece off the bottom to ensure they stand straight.
    • No. 2 | Reduce heat to simmer and place pears on their sides in poaching liquid, cover and cook for 25 minutes.
    • No. 3 | Turn pears and poach for an additional 25 minutes.
    • No. 4 | Remove pears and allow to cool.
    • No. 5 | Meanwhile in a small frying pan preheated to medium heat add olive oil, then shallots. Allow to cook for 1 minute and remove from heat. Add vinegar, 2 tablespoon poaching liquid and mustard and stir to combine. Taste and season with salt and pepper.
    • No. 6 | In a large bowl toss arugula with the warm dressing.
    • No. 7 | Plate the arugula first, set pear on top and sprinkle with walnuts and cheese. Drizzle with additional dressing if desired.
    Have you tried this recipe?Tag us on Instagram @chef.souschef or use the hashtag #chefsouschef and let us know how it was!

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    Reader Interactions

    Comments

    1. Janet says

      November 20, 2017 at 11:32 pm

      Poached pears are so tasty. I made this for my boyfriend and I and he said it was the best salad he ever had!5 stars

      Reply

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