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
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.
- Category: Salads, Fancy Food