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Recipe from

Makes 4 Servings

Prep Time: Overnight

Cook Time: 15 minutes
2 cups red wine
2 tablespoons brown sugar
1 cinnamon stick
2 whole cloves
2 Bosc pears
2 tablespoons balsamic vinegar, preferably aged 6 years
¼ teaspoon Dijon-style mustard
1 teaspoon finely minced shallots
¼ teaspoon finely chopped garlic
¼ teaspoon chopped fresh thyme
¼ teaspoon sugar
1 pinch fresh ground black pepper
¼ cup extra virgin olive oil
1 bag spring mix greens (6 oz)
1 cup chopped sharp white cheddar cheese
½ cup toasted almond slivers
½ cup dried cranberries or cherries
Kosher salt to taste
Wine-Poached Pears:
(Adapted from recipe by Jamie Callison, Executive Chef, Washington State University)
In a small saucepan, combine the red wine, brown sugar, cinnamon stick, and whole cloves, and bring to a simmer. Meanwhile, peel pears, cut each pear in half, and remove the core using a melon baller. Add to poaching liquid. Simmer on low heat for 10-15 minutes until pears are fork-tender but still firm. Cool pears in poaching liquid overnight. Note: The alcohol from the wine cooks off.
Balsamic Vinaigrette:
(Recipe by Jamie Callison, Executive Chef, Washington State University)
Mix together balsamic vinegar, mustard, shallots, garlic, thyme, sugar and black pepper with a wire whisk. Slowly add oil while constantly whisking. For a thicker vinaigrette, use a hand-held blender.
Assemble Salad:
Arrange greens on individual salad plates. For each serving, cut one pear half into slices, and fan pear slices on greens. Sprinkle with cheese, nuts, and dried fruit. Serve balsamic vinaigrette on the side.