Poached Pear and Blue Cheese Salad Recipe
By
Amy Wisniewski
Difficulty: Easy |
Total Time:
|
Makes:
6 to 8 servings
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 recipe slideshow.
INGREDIENTS
For the pears:
- 2 1/2 cups fruity red wine, such as Zinfandel
- 1/2 cup water
- 3 tablespoons granulated sugar
- 1 teaspoon whole black peppercorns
- 1/2 teaspoon kosher salt
- 2 whole cloves
- 1 medium dried bay leaf
- 3-1/2-inch fresh rosemary sprig
- 2 medium firm Bosc pears
For the dressing:
- 1 tablespoon poaching liquid
- 1 tablespoon red wine vinegar
- 1 teaspoon kosher salt, plus more as needed
- 1/4 teaspoon freshly ground black pepper, plus more as needed
- 1/4 teaspoon granulated sugar
- 1 tablespoon extra-virgin olive oil
For the salad:
- 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
INSTRUCTIONS
For the pears:
- Combine all of the ingredients except the pears in a medium saucepan and bring to a boil over high heat, stirring until the sugar has completely dissolved, about 8 minutes. Meanwhile, peel the pears, leaving the stems intact.
- When the poaching liquid boils, reduce the heat to low and add the 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 the heat.
- 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:
- Whisk the poaching liquid, vinegar, measured salt and pepper, and sugar in a small, nonreactive bowl. While constantly whisking, slowly drizzle in the oil until it’s completely incorporated. Season with additional salt and pepper as desired.
To assemble the salad:
- Place the greens in a large mixing bowl, add the dressing, and toss to coat.
- Divide the greens among serving plates. Top with the reserved diced pear, walnuts, and cheese, then serve.
For "cathodetube", this might be similar to the salad you tried... I have it posted at my pccuisine site. You could add some grated zest; mine doesn't have that. But I think it's easier than going through the whole poaching process... If you have some decent pears on hand, they're already just delicious, as is!
For a quick and easy recipe, the Poppy Seed dressing below can be simply mixed up in a...+READ
For "cathodetube", this might be similar to the salad you tried... I have it posted at my pccuisine site. You could add some grated zest; mine doesn't have that. But I think it's easier than going through the whole poaching process... If you have some decent pears on hand, they're already just delicious, as is!
For a quick and easy recipe, the Poppy Seed dressing below can be simply mixed up in a bowl, hand-whisking the other ingredients into the olive oil- no blender clean-up. Using the stirring method is convenient, especially when making a smaller batch of the dressing.
Bosc pears have a great, firm, crunchy texture, although other pears or apples, or even dried fruits can substitute in a pinch. Vary the salad by leaving out the blue cheese or replacing it with crumbled goat cheese. Serves 8-10.
Ingredients:
* 3/4 c. sugar
* 1/3 c. white vinegar
* 2 tsp. prepared Dijon, or similar mustard
* 1 scant tsp. salt
* 1 c. olive oil
* 1/2 Tbs. poppy seeds
* 2 bags of mixed baby greens
* 2 or 3 thin-sliced pears, dipped in lemon
* 2/3 c. pecans, toasted if desired
* (Optional) 4 oz. blue cheese, crumbled
For dressing, heat 30 seconds in microwave, until sugar dissolves when stirred: >3/4 c. sugar > 1/3 c. white vinegar
Add to bowl and stir well: > 2 tsp. prepared Dijon, or similar mustard > 1 scant tsp. salt
Last, blend in: > 1 c. olive oil > 1/2 Tbs. poppy seeds
This will make enough dressing for two big salads. Use about half of the dressing over the following, reserving the rest for another salad: > 2 bags of mixed baby greens > 2 or 3 thin-sliced pears, dipped in lemon > 2/3 c. pecans, toasted if desired > (Optional) 4 oz. blue cheese, crumbled-COLLAPSE
letterperfect, the pears and dressing can be prepared 1 day in advance - any more than that and the flavors may get a little funky in the refrigerator.
Amy Wisniewski, CHOW
I am looking to replicate a salad I tasted in SoCal. It had blue cheese, mixed leaves, some citrus bits, a mild dressing and some toasted pecans or walnuts. Any ideas?
How far in advance can the pears be poached? How far in advance can the dressing be made?
KaimukiMan, please refer to last sentence in step #1. If you peel them too early, they may oxidize. Let us know if you have any other poaching questions.
Thanks!
as usual they leave out instructions. are the pears peeled first? after? do t hey assume we all know how to poach pears? does anyone review this stuff before it is posted?
I have a variation on this that we adapted from "Isabella's" restaurant in NYC. We poach the pears as above, I use balsamic vinegar, no sugar. Rocquefort or some sort of mild blue cheese is cut in a 1/4" x 2" square. The pear half is place on top and baby spinach leaves are scattered. Top with toasted sliced almonds and drizzle the dressing.
For another variation you can Poach the halved pears in a 'tawny port' and lay them on the Beds of Escarole and Frisee.
Form some Chevre into a small log-like shape. Or buy as a Log and cover the entire log with some toasted pecans, chopped into small pieces..Let the log Chill, slice circles of the goat cheese log and place atop the poached pear. Drizzle with a 'blood orange' vinaigrette..