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Port Poached Pear Salad
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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.
Prep Time5 minutes
Cook Time50 minutes
Course: Appetizer, Food + Drink, Main Dish, Snack
Cuisine: north american
Keyword: Beautiful Food, Fancy Food, Lavish
Servings: 4 servings
Calories: 571kcal

Ingredients

  • 4 small pears bosc or bartlett
  • 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 goat cheese

Instructions

  • 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.
  • Reduce heat to simmer and place pears on their sides in poaching liquid, cover and cook for 25 minutes.
  • Turn pears and poach for an additional 25 minutes.
  • Remove pears and allow to cool.
  • 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.
  • In a large bowl toss arugula with the warm dressing.
  • Plate the arugula first, set pear on top and sprinkle with walnuts and cheese. Drizzle with additional dressing if desired.

Nutrition

Calories: 571kcal | Carbohydrates: 44g | Protein: 12g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Cholesterol: 23mg | Sodium: 227mg | Potassium: 474mg | Fiber: 6g | Sugar: 27g | Vitamin A: 1271IU | Vitamin C: 11mg | Calcium: 166mg | Iron: 2mg