Start your meal with this beautiful salad. Poach a pear in red wine and sit on a bed butter lettuce with nuts and pomegranate seeds.
Cuisine American
Keyword christmas, pears, salad
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Total Time 40 minutesminutes
Servings 6
Author Cheri Liefeld
Ingredients
2cupsdry red winesuch as cabernet or merlot
1/3cupsugar
1long strip orange peel1 by 4-inch
1large orangejuiced (about 1/2 cup)
1cinnamon stick
2whole cloves
3firmripe Bosc pears
1/3cupgood balsamic vinegar
1/2cupcanola or vegetable oil
1/2cupextra-virgin olive oil
1tablespoonDijon mustard
2tablespoonhoney
2clovesgarlicminced
salt and freshly ground black pepper
1cuppecan halves and pieces
2tablespoonsunsalted butter
1tablespoonsugar
1tablespoonpomegranate 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.