Ingredients Jump to Instructions ↓

  1. 1 head Boston lettuce 3/4-cup pear vinaigrette , recipe follows

  2. 4 ounces bleu cheese, crumbled

  3. 1/2 cup pecans, lightly toasted

  4. 2 poached pears, recipe follows, halved and cored

  5. 4 Bosc pears

  6. 1 cup white wine

  7. 2 cups water

  8. 2 tablespoons sugar

  9. 1/2 vanilla bean, split

  10. 2 whole star anise

  11. 1 lemon peel

  12. 1 orange peel

  13. 1 small cinnamon stick

  14. 2 poached pears, pureed

  15. 1/4 cup walnut oil

  16. 1/4 cup red wine vinegar

  17. 1/4 cup poaching liquid from the poached pears Salt and freshly ground black pepper, to taste

Instructions Jump to Ingredients ↑

  1. To assemble salad, wash lettuce well and drain until very dry. Toss leaves in the pear vinaigrette in a salad bowl. Add the bleu cheese and pecans. Place a mound of lettuce on each of 4 plates. Serve with 1/2 a poached pear Peel pears, leaving stems intact and trimming bottom to "seat" them firmly in bottom of large stockpot. Into the stockpot, add the wine, water, sugar, vanilla bean, star anise, lemon and orange peels, and cinnamon stick and bring to a boil over high heat. Reduce heat and simmer for 20 to 25 minutes. Remove from stove and let cool to room temperature before refrigerating. Reserve 1/4 cup of poaching liquid for the vinaigrette. Place ingredients in large bowl and whisk together. Store in an airtight container in the refrigerator for up to 1 week.


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