Poached Ontario Pear Salad with Spicy Pear Dressing
Wine poached pears adorn this scrumptious salad with blue cheese and walnuts, drizzled with a zesty, slightly sweet dressing. Use poaching liquid to make a refreshing drink.
| 4 | Ontario Pears, peeled | 4 |
| 3 cups | red wine (such as a Cabernet) | 750 mL |
| 4 tbsp | honey | 60 mL |
| 1 tsp | black peppercorns | 5 mL |
| 1 | cinnamon stick | 1 |
| 1 | bay leaf | 1 |
| 1 tsp | Dijon mustard | 5 mL |
| 1 | small clove garlic, minced | 1 |
| 2 tbsp | extra virgin olive oil | 30 mL |
| 1/8 tsp | each: salt and freshly ground pepper | 0.5 mL |
| 6 cups | spring or mesclun salad mix | 1.5 L |
| 1/3 cup | walnut halves, toasted | 75 mL |
| 4 tbsp | crumbled blue cheese or goat cheese | 60 mL |
To poach pears: In large saucepan, combine pears, wine, honey, peppercorns, cinnamon and bay leaf. Cover, bring to boil and reduce heat to simmer; poach 30 minutes or until pears are tender. [For a deeper colour refrigerate pears in poaching liquid overnight.] Remove pears from poaching liquid; let cool. Strain liquid; set aside*. Halve and core pears, then cut in half again; set aside.
To assemble: In small bowl, whisk together 1/3 cup (75 mL) strained poaching liquid, mustard and garlic. Slowly whisk in oil; season with salt and pepper. Divide salad mix among 4 plates. Place pear quarters on top of each salad; top with walnuts and cheese. Drizzle with dressing just before serving.
Makes 4 servings.
* Use poaching liquid to make a refreshing beverage. Serve over ice with lemon and orange slices, topped with soda water.
Source: www.ontariotenderfruit.com:
