Imagine a salad that transforms ordinary ingredients into a culinary masterpiece - where tender, wine-poached pears meet peppery arugula and creamy goat cheese in a symphony of flavors. This Poached Pear Salad isn't just a dish; it's an elegant experience that will elevate your dining from mundane to magnificent, all in just 30 minutes! Whether you're looking to impress dinner guests or treat yourself to a restaurant-quality meal at home, this recipe is about to become your new secret weapon in the kitchen.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 2 ripe pears, peeled and halved
- 2 cups arugula
- 1/2 cup goat cheese, crumbled
- 1/4 cup walnuts, toasted
- 1 cup red wine
- 1/4 cup honey
- Salt and pepper to taste
Instructions
- Begin by preparing the pears. Peel the pears and cut them in half, removing the core. Set aside.
- In a medium saucepan, combine the red wine and honey. Bring the mixture to a gentle simmer over medium heat, stirring occasionally to ensure the honey dissolves completely.
- Once the wine and honey mixture is simmering, carefully add the halved pears to the saucepan. Make sure the pears are submerged in the liquid. If needed, add a little water to cover them.
- Poach the pears for about 15-20 minutes, or until they are tender but still hold their shape. You can test the doneness by inserting a knife into the flesh; it should slide in easily but not be mushy.
- While the pears are poaching, prepare the salad base. Rinse the arugula under cold water and spin dry or pat it dry with a kitchen towel. Place the arugula in a large salad bowl.
- Toast the walnuts in a dry skillet over medium heat for about 5 minutes, stirring frequently until they are golden and fragrant. Remove from heat and let them cool slightly.
- Once the pears are done poaching, carefully remove them from the saucepan using a slotted spoon and let them cool for a few minutes. Reserve the poaching liquid for drizzling later.
- To assemble the salad, scatter the crumbled goat cheese and toasted walnuts over the arugula in the salad bowl. Season with salt and pepper to taste.
- Slice the poached pears into thin wedges and arrange them on top of the salad.
- Drizzle some of the reserved poaching liquid over the salad for added flavor and sweetness.
- Serve the salad immediately, enjoying the delightful combination of flavors and textures.
Tips
- • Choose ripe but firm pears for the best poaching results - Bosc or Anjou varieties work wonderfully • Use a good quality red wine that you'd also enjoy drinking for the most flavorful poaching liquid • Toast walnuts slowly and watch carefully to prevent burning - they can go from perfectly golden to burnt in seconds • For an extra luxurious touch, drizzle a bit of aged balsamic vinegar alongside the poaching liquid • Serve the salad slightly warm for the most complex and inviting flavor profile • If you prefer, you can prepare the poached pears in advance and reheat gently before serving
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 10g
Fat: 16g
Saturated Fat: 6g
Cholesterol: 25mg
