Pear Salad Recipe

Prepare pears

Peel pears, halve lengthwise and core with a melon baller or small spoon. If pears are small, leave halves whole; if large, quarter them. Pat lightly dry with a paper towel.

Make poaching liquid

In a medium saucepan combine dry white wine, water, granulated sugar, honey, vanilla extract and the cinnamon stick. Bring to a gentle simmer over medium heat, stirring to dissolve the sugar. Taste and adjust sweetness if needed; reduce heat to low.

Poach pears

Add pear halves to the simmering liquid (cut side down if halved). Poach gently until pears are tender when pierced with a knife, about 8–12 minutes depending on ripeness. Turn pears once halfway through to ensure even cooking.

Cool pears

Using a slotted spoon, transfer pears to a plate. If you want a light glaze, return pan to medium-high and reduce poaching liquid until slightly syrupy, about 4–6 minutes. Stir in 1 tablespoon lemon juice to balance sweetness. Spoon a little syrup over pears and let cool to room temperature; refrigerate if making ahead.

Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil. Lay bacon slices on the sheet and brush lightly with 1 teaspoon maple syrup. Bake until crisp, 12–15 minutes (time varies by thickness). Remove and transfer to a paper towel–lined plate to drain and cool, then chop or crumble into bite-sized pieces.

Toast pistachios in a dry skillet over medium heat, stirring, until fragrant and lightly browned, about 3–4 minutes. Remove to a plate to cool, then roughly chop if desired. Halve grape tomatoes and pat dry.

In a small bowl or jar combine Dijon mustard, apple cider vinegar, minced shallot, pure maple syrup, salt and pepper. Whisk while slowly streaming in the olive oil until emulsified. Taste and adjust seasoning; vinaigrette should be bright, slightly sweet and tangy.

In a large mixing bowl gently toss the arugula and spinach with about half of the vinaigrette (reserve remaining dressing to taste). Arrange greens on individual serving plates or a communal platter.

Place poached pear halves or quarters over the greens. Scatter halved grape tomatoes, toasted pistachios, crumbled goat cheese and maple-bacon crumbles evenly over the salad.

Drizzle additional vinaigrette over the top as needed, finish with a light pinch of coarse sea salt and a crack of black pepper. Serve immediately with lemon wedges on the side if desired.