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Poached Pear Salad With Cranberry Port Vinaigrette

Healthycooking's picture
Ingredients
  Ripe pears 3 Small
  Tawny port 1 1⁄4 Cup (20 tbs)
  Thinly sliced shallots 1⁄3 Cup (5.33 tbs)
  Fresh cranberries 1⁄4 Cup (4 tbs)
  Raspberry vinegar 3 Tablespoon
  Cranberry juice cocktail 3 Tablespoon
  Water 3 Tablespoon
  Vegetable oil 2 Teaspoon
  Chicken-flavored bouillon granules 1⁄4 Teaspoon, flavored
  Torn red leaf lettuce 4 Cup (64 tbs)
  Torn escarole 4 Cup (64 tbs)
  Torn watercress 2 Cup (32 tbs) (Fresh Ones)
  Crumbled blue cheese 1 1⁄2 Cup (24 tbs)
  Freshly ground pepper To Taste
Directions

Core pears; cut each into 8 slices.
Combine port and shallots in a medium saucepan; bring to a boil.
Add pear slices, and stir well.
Cook over high heat 2 minutes or until pears are crisp-tender, stirring frequently.
Remove pear slices and shallots from wine mixture, using a slotted spoon; set aside.
Combine 2 tablespoons wine mixture, cranberries and next 5 ingredients in a small saucepan; bring to a boil.
Cook 2 minutes or until mixture begins to thicken slightly, stirring frequently.
Remove from heat, and let cool.
Combine leaf lettuce, escarole, and watercress in a large bowl.
Add cranberry mixture, and toss gently.
Arrange lettuce mixture evenly on individual salad plates; spoon pear and shallot mixture evenly over salad greens.
Sprinkle evenly with blue cheese and pepper, if desired.

Recipe Summary

Cuisine: 
American
Course: 
Breakfast
Method: 
Boiled
Ingredient: 
Pear

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