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Champagne-Poached Pear Salad

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Champagne-Poached Pear Salad

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  • Makes: 8 servings
  • Prep 30 mins
  • Cook 8 mins to 10 mins
  • Chill 2 hrs
  • Bake 5 mins to 6 mins

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Pieces of Brie coated in bread crumbs are used to top this fruit and greens salad. Dried cranberries and toasted walnuts complete this dish.

Ingredients

  • 1/4 cup all-purpose flour
  • 1 egg white, beaten
  • 1/4 cup seasoned fine dry bread crumbs
  • 8 2x1x1/4-inch pieces Brie or Camembert cheese
  • 1 cup extra-dry champagne or apple cider
  • 1/3 cup sugar
  • 1/4 cup water
  • 1/2 teaspoon whole cloves
  • 1/2 teaspoon whole allspice
  • 1 inch stick cinnamon
  • 1 vanilla bean, halved lengthwise (optional)
  • 4 firm, ripe pears, peeled, halved, and cored
  • 10 cups mesclun or torn romaine
  • 2/3 cup dried tart cherries or dried cranberries
  • 1/2 cup broken walnuts, toasted
  • Champagne Vinaigrette* (see recipe below)

Directions

  1. For the cheese pieces: Place flour in a shallow dish. Place egg white in another shallow dish. In a third shallow dish, place bread crumbs. Coat Brie or Camembert pieces with flour; dip in egg white, then in bread crumbs. Place coated pieces on a lightly greased baking sheet. Place in freezer until needed.
  2. For the pears: In a large skillet, combine champagne, sugar, water, cloves, allspice, stick cinnamon, and vanilla bean, if you like. Bring to boiling over medium heat, stirring to dissolve sugar; reduce heat. Carefully add pear halves to skillet, cover, and simmer for 8 to 10 minutes or until pears are just tender. (Test for doneness by inserting a wooden toothpick into the thickest part of a pear. The pears should still be slightly firm, but the wooden pick should penetrate easily.) Remove from heat. Drain pears, discarding liquid and spices. Transfer to a bowl. Cover and chill in the refrigerator for 2 hours or until chilled.
  3. To serve salad, in a large bowl, combine mesclun, half of the cherries or cranberries, and half of the toasted walnuts. Pour half of the dressing over salad mixture; toss lightly to coat. Set aside. Remove baking sheet from freezer. Bake Brie or Camembert in a 425 degree F oven for 5 to 6 minutes or until cheese is softened, slightly bubbly and golden brown. Place a pear half and a cheese piece on each salad plate. Place some of the dressed mesclun in the center of each plate. On each serving, drizzle a little more vinaigrette and sprinkle with remaining cherries or cranberries and walnuts. Makes 8 servings.

Champagne Vinaigrette

Ingredients

  • 1/3 cup vegetable oil
  • 3 tablespoons champagne vinegar or white wine vinegar
  • 1 tablespoon finely chopped shallot
  • 1 teaspoon honey
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper

Directions

  1. In a screw-top jar combine vegetable oil, champagne vinegar or white wine vinegar, finely chopped shallot, honey, salt, and black pepper. Cover and shake well.

Nutrition Facts

(Champagne-Poached Pear Salad)

Servings Per Recipe 8, fiber (g) 4, sodium (mg) 216, carb. (g) 38, cal. (kcal) 306, pro. (g) 6, chol. (mg) 6, Fat, total (g) 14

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