Merlot Poached Pear and Blue Cheese Salad

 Merlot Poached Pear and Blue Cheese Salad


2 ripe Bosc pears, peeled and halved

2 cups Rutherford Hill Merlot

½ cup granulated sugar

1 star anise

6 cups of mixed greens

4-5 ounces crumbled blue cheese

½ cup roasted walnuts (whole or chopped)

2 tablespoons extra virgin olive oil

1 tablespoon balsamic vinegar

¼ teaspoon each salt and pepper


Over medium heat, add the Merlot, sugar and star anise to a small high rimmed saucepan.


Once the sugar has dissolved and the wine is simmering, add the pears and allow them to poach for 15-20 minutes, turning them over halfway through. Pears should be tender and still holding their shape.


When the pears are done poaching, carefully remove them from the saucepan and place them on a plate to cool.


Reduce the wine in the saucepan by half or until it has thickened to a syrupy consistency.


Once the pears have cooled, thinly slice them.  


In a large bowl, add mixed greens, olive oil, balsamic vinegar, salt and pepper.  Mix to combine.


Divide salad onto serving plated and layer pear slices, crumbled blue cheese and walnuts.  Drizzle a little of the reduced wine sauce for extra sweetness.

 


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