Poached pear and goat cheese salad

Ingredients

For the poached pears
• 3 firm pears, the Bosc variety are great for poaching
• 3 cups of sweet white wine, Riesling or Gewurztraminer
• ¾ cup of sugar
• 1 cinnamon stick
• 4 strips orange peel

For the pear shallot vinaigrette:
• 4 tbs pear vinegar
• 6 tbs olive oil
• 2 medium sized shallots, peeled and chopped
• Salt and pepper to taste

For the salad:
• 6-8 cups of mixed greens
• 6-8 tbs herbed goat cheese, room temperature

Instructions

To poach the pears:
1. Heat the wine, sugar, cinnamon and orange peel in a large saucepan, stir occasionally.
2. Meanwhile peel the pears, cut them in half and core them; add them to the wine mix once it boils.
3. Cook until the pears are tender but still slightly firm, about 15 minutes.
4. Remove from the heat and let the pears cool down.

For the pear shallot vinaigrette:
1. To prepare the vinaigrette combine all of the ingredients in a food processor or blender and mix well. Taste and adjust salt/vinegar/oil if needed.

To assemble the salad:
1. Toss the salad greens with the vinaigrette and arrange on a plate.
2. Place each ½ pear on top of the salad greens or alternatively you can slice the pear halves and arrange the slices on top of the mixed greens.
3. Put the herbed goat cheese in a pastry bag and add a squirt either in the indention of the pear half, or on the sides.
4. Serve immediately.