Poached Pear Salad Recipe

Prepare pears

Peel, halve and core 3 pears. To prevent browning for the fresh-sliced pear, core and thinly slice 1 additional pear and toss it with 1 tablespoon lemon juice. Reserve.

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

Add the pear halves to the poaching liquid (cut side up so they remain intact). Reduce heat to low so the liquid barely simmers. Cover partially and poach until pears are tender when pierced with a knife, about 12–18 minutes depending on ripeness.

Using a slotted spoon, transfer pears to a bowl to cool. Continue simmering the poaching liquid until slightly reduced (about 5–7 minutes), then pour a few tablespoons over the cooled pears for extra flavor. Chill the pears in the refrigerator for at least 30 minutes. Slice each poached half thinly before plating.

In a food processor, pulse 3 oz shelled pistachios, 1 cup parsley, 1 cup basil, 1 oz grated Parmesan, and 1 garlic clove until finely chopped.

With the processor running, stream in 4 tablespoons olive oil and 1 tablespoon lemon juice until a slightly coarse, spreadable pesto forms. Season with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper and pulse to combine. Taste and adjust salt or lemon if necessary.

Transfer pesto to a small bowl and refrigerate until ready to use. If the pesto is very thick, stir in an extra teaspoon of olive oil to loosen.

In a small bowl or jar, whisk together 2 tablespoons champagne vinegar, 1 teaspoon Dijon mustard, and 1 teaspoon honey until smooth.

Slowly whisk in 4 tablespoons extra-virgin olive oil until emulsified. Season with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust acidity or sweetness as desired.

Place 6 cups mixed salad greens in a large mixing bowl. Lightly toss the greens with about half of the champagne vinaigrette (reserve remaining vinaigrette for serving) until evenly coated but not soggy.

Arrange the dressed greens on 4 plates (see servings). Fan slices of one chilled poached pear half and a few slices of the fresh lemon‑treated pear across each plate.

Dot each salad with 3/4 oz crumbled Pt. Reyes blue cheese (divide 3 oz among 4 plates) and spoon small quenelles or teaspoons of pistachio pesto across the salad (about 3/4 tablespoon pesto per plate).

Sprinkle each plate with roughly 1 tablespoon toasted chopped pistachios and a few whole pistachio halves for garnish.

Finish each salad with a light drizzle of the reserved champagne vinaigrette, a grind of fresh black pepper, and serve immediately.