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.

 


Comments

Popular posts from this blog

Roasted Brussels Sprouts with Pomegranate, Pine nuts and Goat Cheese

Layered 4th of July Dip

Lime Tilapia with Avocado and Citrus Salsa