Port Poached Pear Salad

Port Poached Pear Salad

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.

  • Author: Chef Sous Chef
  • Prep Time: 5 minutes
  • Cook Time: 50 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings 1x
  • Category: Food + Drink, Appetizer, Main Dish, Snack


  • 4 small bosc or bartlett pears
  • 2 cups port
  • 2 cups water
  • 1 medium cinnamon stick
  • 1 small shallot (diced)
  • 3 tbsp olive oil
  • 2 tbsp champagne or balsamic vinegar
  • 1 tsp dijon mustard
  • 6 cups arugula
  • 1/4 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)


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 tbsp 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.