13560 Poached Pear and Blue Cheese Salad 1 hr 20 mins 25 mins 6 to 8 servings Sun Nov 16 08:17:00 -0800 2008 Wed Sep 30 14:34:41 -0700 2009 Easy American CHOW http://www.chow.com/recipes/13560 Wed, 30 Sep 2009 21:34:41 GMT A classic salad combo of pears and blue cheese Pears poached in a spiced red-wine vinaigrette lift this classic salad from standard to stellar. This salad is a classic fall pairing of walnuts, blue cheese, and pears, but with a twist: spiced poached fruit. The poaching liquid is also used in the dressing, for twice the spiced flavor.

Game plan: Though it’s fine to toss everything together, some ingredients in the salad may get lost in the bottom of the bowl, so we opt for serving it composed (a.k.a. arranged).

What to buy: Piccante blue cheese is older than the sweeter dolce variety and has a washed rind that is thicker and drier. The cheese delivers a spicy flavor and strong aroma that complement the vinaigrette.

This recipe was featured as part of our Fall Ingredients photo gallery.

]]> For the pears:
  1. Combine all ingredients except pears in a medium saucepan and bring to a boil over high heat, stirring until sugar is completely dissolved, about 8 minutes. Meanwhile, peel pears, leaving stems intact.
  2. When the poaching liquid boils, reduce heat to low and add pears, laying them on their sides so that they are almost completely submerged. Turn the pears occasionally so that they cook evenly and poach until they just give way when pierced with a knife, about 5 minutes. Remove the pan from heat.
  3. Cool the pears in the poaching liquid for 20 minutes, rotate them, and leave for 20 minutes more. Remove the pears from the liquid, cut them in half, core, and cut into large dice; set aside.
For the dressing:
  1. Whisk poaching liquid, vinegar, salt, pepper, and sugar in a small nonreactive bowl. While constantly whisking, slowly drizzle in oil until completely incorporated. Season with additional salt and pepper as desired.
To assemble the salad:
  1. Place greens in a large mixing bowl, add dressing, and toss to coat.
  2. Divide greens among serving plates. Top with reserved pear, walnuts, and cheese, and serve.
]]> http://www.chow.com/assets/2008/10/poached_pear_salad4_290.jpg Amy Wisniewski 49 Soup/Salad/Sandwich For the pears::

]]> 2 1/2 cups fruity red wine, such as Zinfandel

]]> 1/2 cup water

]]> 298 3 tablespoons granulated sugar

]]> 305 1 teaspoon whole black peppercorns

]]> 301 1/2 teaspoon kosher salt

]]> 281 2 whole cloves

]]> 77 1 medium dried bay leaf

]]> 213 3-1/2-inch rosemary sprig

]]> 16 2 medium firm Bosc pears

]]> For the dressing::

]]> 1 tablespoon poaching liquid

]]> 1 tablespoon red wine vinegar

]]> 301 1 teaspoon kosher salt

]]> 305 1/4 teaspoon freshly ground black pepper

]]> 298 1/4 teaspoon granulated sugar

]]> 1 tablespoon extra-virgin olive oil

]]> For the salad::

]]> 70 5 cups mixed escarole and frisée, torn into bite-size pieces

]]> 1/2 cup walnuts, toasted and coarsely chopped

]]> 1 1/2 ounces piccante blue cheese, crumbled

]]> 1 chow 7079 amy wisniewski 9636 adults 82 alcohol 782 autumn 501 entertaining 261 nuts 783 fall 39 salad 256 cheese 1605 dinner party 435 vegetarian 234 on the side 11091 fall ingredients