4.9 from 174 votes
Poached pear and goat cheese salad
This salad features poached Bosc pears simmered gently in a spiced sweet white wine mixture, providing a tender yet slightly firm fruit component. Mixed greens dressed with a pear shallot vinaigrette complement the pears, while herb-infused goat cheese adds creamy richness. The combination balances sweet, tangy, and savory notes, making it suitable as a light lunch or an elegant starter.
Prep Time
30 mins
Cook Time
15 mins
Total Time
45 mins
Servings:
6
Course:
Salad
Cuisine:
American, International
Ingredients
For the poached pears
- 3 pear the Bosc variety are great for poaching, firm
- 3 cups sweet white wine Riesling or Gewurztraminer
- ¾ cup sugar
- 1 cinnamon stick
- 4 orange peel strips
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 shallot peeled and chopped
- salt to taste
- black pepper to taste
For the salad:
- 6-8 cups mixed greens
- 6-8 tbs goat cheese room temperature, herbed
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.
Cup of Yum
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.