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Champagne-Poached Pear Salad
Cook: 8 mins to 10 mins
Chill: 2 hrs
Bake: 5 mins to 6 mins at 425°F
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
For the cheese pieces:1. 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.
For the pears:2. 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.
Ingredients
- 1/4 cup champagne vinegar or white wine vinegar
- 1/4 cup olive oil
- 1 tablespoon finely chopped shallot
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
Directions
In a screw-top jar combine champagne vinegar or white wine vinegar, olive oil, finely chopped shallot, salt, and black pepper. Cover and shake well. Serve immediately or cover and store in refrigerator for up to 1 week. Shake before serving. Makes 1/2 cup.
