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Poached pear and goat cheese salad
Poached pear and goat cheese salad made with mixed greens, poached pears and herbed goat cheese with pear shallot vinaigrette
Course
Salad
Cuisine
American, International
Keyword
Goat cheese, Poached pear, Poached pear and goat cheese salad
Prep Time
30
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
45
minutes
minutes
Servings
6
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:
3
tbs
pear vinegar
if you wan't find pear vinegar you can use apple cider vinegar
6
tbs
olive oil
2
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:
Heat the wine, sugar, cinnamon and orange peel in a large saucepan, stir occasionally.
Meanwhile peel the pears, cut them in half and core them; add them to the wine mix once it boils.
Cook until the pears are tender but still slightly firm, about 15 minutes.
Remove from the heat and let the pears cool down.
For the pear shallot vinaigrette:
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:
Toss the salad greens with the vinaigrette and arrange on a plate.
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.
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.
Serve immediately.