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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