Tavern Salad Recipe

Poach pears

Place port, water, sugar, cinnamon stick, and cloves in a medium saucepan over medium heat. Stir to dissolve sugar and bring to a gentle simmer. Add peeled and quartered pears, reduce heat to low so liquid barely simmers, and poach until pears are tender when pierced with a paring knife, about 10–12 minutes depending on ripeness.

Remove pears with a slotted spoon into a bowl to cool. Reserve 2 tablespoons of the poaching liquid for the vinaigrette (cooled). Let remaining liquid reduce over medium heat for 5–8 minutes if you want a syrupy glaze (optional) and then cool. Once pears are cool, store in refrigerator until assembling salad.

Pat chicken breasts dry. Rub both sides with olive oil, then season evenly with kosher salt, black pepper, and garlic powder.

Heat a heavy skillet or grill pan over medium-high heat. Add 1 teaspoon olive oil if using a skillet. When hot, add chicken breasts and cook without moving until a golden crust forms, about 4–6 minutes. Flip and cook another 4–6 minutes, or until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Cooking time will vary with thickness.

Transfer chicken to a cutting board and let rest 5–7 minutes. Slice each breast thinly on the bias into 1/4-inch slices and keep warm.

If using fresh or frozen raspberries, place them in a small blender or food processor with the reserved 2 tablespoons of poaching liquid (or 2 tablespoons port), red wine vinegar, Dijon mustard, and honey. Pulse until smooth.

Pour the raspberry mixture through a fine mesh sieve into a bowl, pressing with a spatula to extract juices and discard seeds. Whisk in the extra-virgin olive oil in a slow, steady stream until emulsified. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, taste, and adjust sweetness or acidity as desired. Yield about 3/4 cup vinaigrette.

Place the baby mixed greens in a large bowl and lightly dress with about half of the vinaigrette (start with 2–3 tablespoons), tossing gently to coat. Add more vinaigrette to taste, but avoid overdressing.

Arrange the dressed greens on four chilled serving plates or one large platter. Evenly distribute sliced chicken, port-poached pear quarters, sundried cherries, sliced red onion, and tomato pieces over the greens.

Add crumbled or sliced Stilton-hazelnut terrine in small portions across the salad. Sprinkle toasted chopped hazelnuts and extra sundried cherries as garnish.

Finish by drizzling any remaining vinaigrette lightly over the arranged salad. Serve immediately so the greens remain crisp.