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plate of Butter Lettuce and poached pear salad
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Butter Lettuce and Poached Pear Salad

Ingredients

  • 2 cups dry red wine such as cabernet or merlot
  • 1/3 cup sugar
  • 1 long strip orange peel 1 by 4-inch
  • 1 large orange juiced (about 1/2 cup)
  • 1 cinnamon stick
  • 2 whole cloves
  • 3 firm ripe Bosc pears
  • 1/3 cup good balsamic vinegar
  • 1/2 cup canola or vegetable oil
  • 1/2 cup extra-virgin olive oil
  • 1 tablespoon Dijon mustard
  • 2 tablespoon honey
  • 2 cloves garlic minced
  • salt and freshly ground black pepper
  • 1 cup pecan halves and pieces
  • 2 tablespoons unsalted butter
  • 1 tablespoon sugar
  • 1 tablespoon pomegranate seeds

Instructions

  • Combine wine, sugar, orange peel, orange juice, cinnamon stick and cloves in a small saucepan. Bring to a boil, reduce heat and simmer 5 minutes.
    While poaching liquid is simmering, peel pears, leaving the stem intact and being careful not to bruise the pears. Slice a small amount from the bottom of the pears to create a flat bottom if necessary so the pears stand upright.
    Gently place the pears in the poaching liquid. Reduce heat to low and simmer for 20-30 minutes (depending upon size), turning every 5 minutes with a slotted spoon to ensure even color. Pears should be cooked but still firm. Cool at room temperature, turning occasionally to ensure even color. 
    Let cool and slice.
  • Whisk together vinaigrette ingredients. Adjust with honey, salt and pepper as desired. Set aside
  • Heat the butter in a small non-stick skillet over medium-low heat. Add the pecans and the sugar and cook, stirring often until the pecans begin to brown slightly. (They can burn very quickly!) Transfer to a plate spread out slightly (it's okay if they're touching) and let cool.