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 mins
Cook Time50 minutes mins
Course: Appetizer, Food + Drink, Main Dish, Snack
Cuisine: north american
Keyword: Beautiful Food, Fancy Food, Lavish
Servings: 4 servings
Calories: 571kcal
- 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
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.
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