Poached Pear Salad With Cranberry Port Vinaigrette
|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|
|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|
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.