Willamette Valley, Oregon Recipe

Prepare pears

Peel pears carefully, leaving stems intact. Using a small melon baller or teaspoon, core the bottom of each pear slightly to remove seeds, keeping the shape whole.

In a medium saucepan combine 2 cups white wine, 1 cup water, 1/2 cup sugar, 1 tablespoon lemon juice, split vanilla bean (or 1 tsp extract) and 1 cinnamon stick. Bring mixture to a gentle simmer over medium heat, stirring until the sugar dissolves.

Add pears to the simmering poaching liquid. Reduce heat to low so the liquid is barely simmering. Cover partially and poach pears 12–18 minutes, turning occasionally so they cook evenly; pears are done when tender when pierced with a knife but still hold their shape.

Using tongs, transfer pears to a shallow bowl to cool. Continue simmering poaching liquid until reduced and slightly syrupy, about 6–8 minutes more over medium heat. Remove vanilla and cinnamon stick. Let pear halves cool in the syrup briefly, then slice pears into 6–8 thin slices each before assembling salad. Reserve 2 tablespoons of the reduced syrup for the dressing.

Preheat oven to 350°F (175°C). Spread 1/2 cup hazelnuts on a baking sheet and toast 8–10 minutes until fragrant and skins blister. Remove from oven and let cool slightly, then rub nuts in a clean kitchen towel to remove most skins. Roughly chop and set aside to cool completely.

In a small bowl or jar whisk together 3 tablespoons extra-virgin olive oil, 1 1/2 tablespoons white wine vinegar, 1 tablespoon honey, 1 teaspoon Dijon mustard, reserved 2 tablespoons pear poaching syrup (if available), 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust seasoning—add more honey for sweetness or vinegar for brightness. If using vanilla extract in poach, omit syrup if flavor is too strong.

Place 5 cups mixed baby greens in a large bowl. Add 1/4 cup thinly sliced red onion and 1/2 cup chopped toasted hazelnuts.

Drizzle about half of the dressing over the greens and gently toss to coat. Add poached pear slices (from 2 pears sliced, reserving extras for another use) and sprinkle 3/4 cup crumbled Oregon blue cheese over the top.

Taste and add more dressing if desired. Garnish with remaining hazelnuts, a few fresh thyme leaves, and an extra grind of black pepper. Serve immediately on chilled plates.