Ingredients
Scale
- 2 large firm Bosc or Anjou pears, peeled, halved, and cored
- 2 cups red wine or pomegranate juice
- 4 cups mixed salad greens
- 4 ounces goat cheese, crumbled
- 1/4 cup shelled pistachios, toasted
- 1/4 cup fresh pomegranate seeds
- 2 tablespoons balsamic glaze
Instructions
- In a small saucepan, bring the red wine or pomegranate juice to a gentle simmer over medium heat.
- Carefully place the pear halves into the liquid and simmer for 15 to 20 minutes until tender.
- Remove the pan from heat and allow the pears to cool completely in the liquid.
- While pears cool, distribute the mixed greens across four serving plates.
- Slice the cooled pears into thin fans or wedges and place them on top of the greens.
- Sprinkle each salad with crumbled goat cheese, toasted pistachios, and pomegranate seeds.
- Drizzle with balsamic glaze and serve immediately.
Notes
- Choose firm pears so they hold their shape during poaching.
- Cooling the pears in the liquid intensifies their color and flavor.
- Toast pistachios in a dry pan for 2 minutes to enhance their crunch.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Poaching
- Cuisine: European
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 245
- Sugar: 18g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 15mg
Keywords: Poached Pear Salad, Pear Salad Recipe, Fall Salad, Wine Poached Pears