Mixed Green Salad (gf) Recipe

Combine water, sugar, white wine (or apple juice), cinnamon stick, cloves and lemon peel in a small saucepan. Bring to a gentle simmer over medium heat, stirring to dissolve the sugar.

Peel the pear, halve and core it if very large, or leave whole and poach then quarter after cooling. Add the pear to the simmering poaching liquid. Adjust heat to maintain a low simmer; poach until the pear is tender when pierced with a knife, 10–15 minutes depending on ripeness.

Remove the pear with a slotted spoon into a bowl and let cool to room temperature. Reserve poaching liquid for another use or discard. If left whole, quarter the cooled pear into 6–8 wedges for plating.

Heat oil in a small, heavy-bottomed skillet over medium-high heat until shimmering but not smoking (about 350°F if you have a thermometer).

Add the very thinly sliced shallot in a single layer and fry, stirring constantly, until golden brown and crisp, about 2–4 minutes. Reduce heat if they brown too quickly to avoid burning.

Use a slotted spoon to transfer fried shallots to a plate lined with paper towels. Immediately sprinkle with 1/4 tsp salt. Let cool — they will crisp further. Keep to the side until assembly.

Bring a medium pot of water to a gentle boil. Carefully lower eggs into simmering water and cook for 7 minutes for a slightly soft-set yolk (adjust to 9 minutes for fully hard-cooked).

Prepare an ice bath (bowl of ice and cold water). When eggs are done, transfer to the ice bath for 5 minutes to stop cooking and make peeling easier.

Peel eggs and slice each in half lengthwise (or quarter if preferred). Set aside.

In a small bowl or jar whisk together the champagne vinegar, Dijon mustard and honey until smooth.

Slowly drizzle in the olive oil while whisking constantly to emulsify. Season with 1/2 tsp salt and 1/4 tsp freshly ground black pepper. Taste and adjust seasoning or sweetness as desired.

In a large salad bowl, place the mixed salad greens and thinly sliced red onion. Add the tomato wedges or halved cherry tomatoes.

Toss the greens very lightly with about half of the vinaigrette to coat (reserve remaining vinaigrette to serve on the side). Use just enough to lightly dress the leaves so they don’t become soggy.

Arrange the poached pear quarters and halved eggs on top of the dressed greens. Sprinkle crumbled goat cheese evenly over the salad.

Scatter the fried shallots over the salad for crunch. Drizzle any remaining vinaigrette if desired, or serve extra on the side.

Divide among 4 plates and serve immediately.