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Let me set the scene: a stunning plate of deep ruby pears, crispy pancetta, creamy blue cheese, and perfectly dressed greens topped with caramelized walnuts. Sounds fancy, right? This Red Wine-Poached Pear and Blue Cheese Salad with Pancetta and Walnuts looks like a million bucks, but it’s surprisingly easy to pull off—because we’re all about elegance but make it ahead over here. Spoiler alert: I thought I was inventing something genius, only to discover that poached pear salads with blue cheese are basically everywhere. Still, there’s nothing new under the sun—and that doesn’t make this salad any less impressive.

There’s nothing quite like poaching pears in red wine to make you feel like a culinary genius. That’s how this recipe came to life: inspired by a salad my brother adored from a now-closed restaurant. I wanted to elevate it and thought I was on to something fresh and innovative. Still, this isn’t just another poached pear salad. This is the salad to make if you want to impress without sweating bullets. It’s elegant, indulgent (but not over the top), and full of contrasting textures and flavors—sweet, salty, crunchy, creamy, and utterly delicious.. Bonus? You can prep most of it ahead, making it a fabulous choice for Thanksgiving or any time you need a last-minute showstopper. Let’s dive into why this salad deserves a spot on your table.

The History of Poached Pear Salads

Poaching pears in wine dates back centuries, with roots in European cuisine. Ancient Romans were known to cook fruit in spiced wines, and the French later perfected this technique with dishes like Poires Belle Hélène and Poires au Vin Rouge. The addition of blue cheese? That’s a bold, salty, creamy counterpoint that elevates the naturally sweet pears. While blue cheese itself has a storied history—dating back to caves in France and Italy—modern iterations bring this combination to life in unexpected ways.

What Makes This Salad Stand Out

1. The Pears

The star of this salad is, no surprise, the wine-poached pears. They’re soft yet firm, rich in color, and subtly infused with warming spices and herbs. It’s like wrapping your taste buds in a cozy fall sweater. The reduced poaching syrup doubles as a sophisticated drizzle, bringing a touch of glossy decadence to every bite.

2. The Blue Cheese

Rogue River Blue takes center stage here. Even if you’re not a die-hard blue cheese fan, this cheese might convert you. It’s creamy, tangy, and luxurious—basically the Beyoncé of blue cheeses. Can’t find Rogue River? Opt for Gorgonzola or Stilton, but trust me, it’s worth the hunt.

3. The Texture Game

This salad is a masterclass in textural contrast: crispy pancetta, caramelized walnuts, chewy dried cranberries, and velvety pears. It’s crunchy, creamy, juicy, and satisfying in every forkful.

Ingredients at a Glance

Red Wine-Poached Pears: Flavored with orange, spices, and herbs for a complex, aromatic touch.
Pancetta: Crispy, salty bits that add umami and depth.
Blue Cheese: A creamy counterpoint to the pears.
Mixed Greens: A fresh base to balance the richness.
Walnuts and Cranberries: Sweet and nutty accents for balance.
Fresh Matchstick Apples and Pears: For added crunch and brightness.
Bistro Vinaigrette: A tangy dressing to tie it all together.

Equipment Needed

How to Bring It All Together

This salad comes together in a few easy steps:

Poach the Pears: Do this a day ahead for maximum flavor and a stress-free assembly. Don’t skip reducing the poaching liquid into a syrup—it’s liquid gold.
Prep the Pancetta: Roast until golden and crispy. Chop into bite-sized pieces for perfect distribution.
Build Your Salad: Toss greens with vinaigrette, layer in the goodies, and finish with a flourish of poached pears and a drizzle of that syrupy magic.

Tips and Tricks for Success

Choose the Right Pears: Bosc, d’Anjou, or Comice hold up beautifully during poaching. Steer clear of Bartletts—they’ll fall apart faster than your Thanksgiving patience.
Make-Ahead Magic: The pears, syrup, and pancetta can all be prepped in advance. Assemble the salad just before serving for ultimate freshness.
Swap Smartly: No pancetta? Use bacon. No walnuts? Try pecans. And if blue cheese isn’t your thing, creamy goat cheese is a great alternative.

A Showstopper for Thanksgiving and Beyond

Let’s face it: salad doesn’t always get the love it deserves on Thanksgiving. But this one might just steal the spotlight from the stuffing. Its jewel-toned pears and vibrant greens are as festive as it gets, and it’s deceptively simple to prepare. If you’re entertaining, this is the salad that says, “Yes, I have my life together,” even if you finished assembling it while the turkey rested. Don’t want a salad for Thanksgiving? Serve this when you want to host a fancy dinner party!

Whether you’re looking to class up your Thanksgiving spread or just want a salad that tastes as good as it looks, this Red Wine-Poached Pear and Blue Cheese Salad with Pancetta and Walnuts delivers every time. It’s an irresistible combination of bold flavors and contrasting textures, made even better by how much you can prep ahead. From the tender, spiced pears to the creamy Rogue River Blue cheese and crispy pancetta, this salad isn’t just food—it’s an experience. Trust me, once you’ve had it, you’ll want to find excuses to make it again and again. Happy cooking!

Red Wine-Poached Pear and Blue Cheese Salad with Pancetta and Walnuts

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Author: Amanda
Yield: 4 to 6 servings as a starter or side salad 1x

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Description

Elevate your holiday table with this stunning Red Wine-Poached Pear and Blue Cheese Salad. Sweet, salty, crunchy, and creamy—it’s a showstopping salad that’s easy to prep ahead!

Ingredients

Scale

RED WINE-POACHED PEARS:

4 large ripe but firm pears, such as Bosc, d’Anjou, or Comice, peeled, halved, and cored
2–1/2 cups red wine, such as pinot noir, Côtes du Rhône, or merlot
1/2 cup fresh orange juice, plus peel of 1/2 orange
1/2 cup granulated sugar
1 teaspoon black peppercorns
2 bay leaves
2 sprigs fresh thyme
1 sprig fresh rosemary

SALAD:

Four 1/8-inch-thick slices pancetta
1/2 red onion, very thinly sliced
1 fresh, ripe pear, halved, cored, and cut into bite-sized matchsticks
1 apple, any variety you like halved, cored, and cut into bite-sized matchsticks
1/2 cup dried cranberries
3 ounces caramelized walnuts (store-bought or homemade) or plain toasted walnuts, chopped
3–4 ounces blue cheese, any kind you like
5 ounces mixed greens
Bistro Vinaigrette, prepared with Champagne vinegar + add the zest of 1/2 orange + a splash of fresh orange juice

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Instructions

To make the Red Wine-Poached Pears: Combine all the ingredients, except for the pears, in a medium saucepan that is big enough to hold the pears and liquid but narrow enough to keep the pears mostly submerged. Bring to a boil over medium-high heat and cook for 5 minutes. Add the pears and return the mixture to a boil; once boiling, reduce the heat to medium-low and cook for 21–27 minutes, flipping the pears once halfway through cooking, until tender but not falling apart. Remove the pears from the liquid and return the liquid to a boil; cook for 12–15 minutes or until reduced to 1-1/4 cups. Transfer the poaching liquid to a heat-safe container that will keep the pears mostly submerged and add the pears back; let cool. Cover and transfer to the refrigerator to cool completely, preferably up to 24 hours to allow the pears to fully flavor and color.
Before assembling the salad, remove the pears from the poaching liquid, blot dry, and thinly slice. If desired, add the remaining liquid to a small saucepan and bring to a boil; cook for 10–12 minutes or until syrupy and reduced to 1/2 cup. Let cool completely.
Cook the pancetta at 400° for 18–20 minutes or until golden and beginning to crisp; chop into bite-sized pieces.
When you’re ready to assemble, toss a bit of the dressing with the greens. Add the pancetta, red onion, fresh pear and apple, cranberries, walnuts, and blue cheese, tossing gently to mix. Fan the pear slices over the top of the salad. Drizzle with some of the red wine syrup, if using, and serve with the remaining dressing.