Photo: Anna Pelzer
Poached Pear and Blue Cheese Salad Recipe
18 ingredients
1 hr 20 min
6 to 8 servings
openrecipes
This salad is a classic fall pairing of walnuts, blue cheese, and pears, but with a twist: spiced poached fruit. The poaching liquid is also used in the dressing...
Estimated Nutrition (whole recipe, rough)
442
Calories
8g
Protein
25g
Fat
46g
Carbs
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Pear | 1 medium (178g) | 101 |
| Blue Cheese | 1 oz (28g) | 100 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 1/2 cups fruity red wine , such as Zinfandel
- 1/2 cup water
- 3 tablespoons granulated sugar
- 1 teaspoon whole black peppercorns
- 1/2 teaspoon kosher salt
- 2 whole cloves
- 1 medium dried bay leaf
- 3-1/2-inch fresh rosemary sprig
- 2 medium firm Bosc pears
- 1 tablespoon poaching liquid
- 1 tablespoon red wine vinegar
- 1 teaspoon kosher salt , plus more as needed
- 1/4 teaspoon freshly ground black pepper , plus more as needed
- 1/4 teaspoon granulated sugar
- 1 tablespoon extra-virgin olive oil
- 5 cups mixed escarole and frisée , torn into bite-size pieces
- 1/2 cup walnuts , toasted and coarsely chopped
- 1 1/2 ounces piccante blue cheese , crumbled
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes