Poached Pear Salad with Blue Cheese and Red Wine Vinaigrette - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

Poached Pear Salad with Blue Cheese and Red Wine Vinaigrette



    (Published Sunday, Oct. 30, 2016)


    • 2 Cups Red Wine-any favorite
    • ½ Cup Sugar
    • 2 Pears-peeled, sliced in half lengthwise, cored
    • 4 Cups Salad Greens-any favorite-washed, spin dried
    • ¼ Cup Crumbled Blue Cheese
    • 1 Cup Any Favorite Salad Vegetables-carrots, cucumbers, celery
    • 2 Tbsp. Red Wine Vinegar
    • 2 Tbsp. Reduced Poached Pear Liquid
    • 4 Tbsp. Canola Oil
    • To Taste Salt and Black Pepper


    • In a small saucepan bring the red wine and sugar to a boil. Add the prepared pears and submerge by placing a small plate that fits inside the pot over the pears to keep them from floating to the top. Bring to a gentle simmer and cook just until barely tender. Carefully lift out the pears and cool the liquid down. Store the pears in the liquid before preparing the salad and dressing.
    • Remove the pears and slice to present with the salad. Cook the remaining liquid in a pot until boiling. Reduce down just until a slight syrupy consistency is reached. Cool.
    • Make the dresssing by whisking the vinegar with the reduced poaching liquid. Gradually whisk in the canola oil. Season to taste with salt and black pepper.
    • Place the salad greens along with any salad vegetables. Add enough dressing to coat the greens, toss and divide onto 4 plates. Garnish each with red wine poached pears and blue cheese.


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