Recipe Sessions: Poached Pear Salad with Fig Balsamic Vinaigrette Dressing

15 October 2009 in Recipe Sessions

I’ve added a new category of this blog, Recipe Sessions. What I will do is Photo blog my attempts at some of my favorite recipes so you can follow along, step by step and make the same at home. Bookmark this category and check back once and a while for new recipes, or just follow my blog or my tweets and you will get the updates.

My first recipe session will be Poached Pear Salad. The best part about this salad is that with a few simple tweaks to some mixed greens you have an amazing salad that will have your guests talking about what a great cook you are and leaving them tempted for the next course.

Ingredients List:
Salad/Poached Pears
1 Container Mescaline Greens (or just mixed greens)
2 Pears
1/2 Cup Red Wine
1/4 Cup Crumbled Blue Cheese
1/2 Cup Walnuts
1/4 Honey

Fig Balsamic Dressing
1/4 Cup Balsamic Vinegar
1/2 Cup Olive Oil
1/2 teaspoon Dry Mustard
1 Clove Garlic
1/2 Cup Red Wine
3 Dried Figs

Preheat Oven to 350

Preheat Oven to 350°

1. Preheat oven to 350 °

A couple of good pears

A couple of good pears

2. Get a couple 0f real ripe pears from the store / farmers market.

Pears are one of the easiest fruits to peel.

Pears are one of the easiest fruits to peel.

3. Peel the pears.

Peeled Pears

Peeled Pears

4. Peel the pears and leave them like above.

Composting is good.

Composting is good.

5. Of course, compost the scraps.

These halves should be enough for two people

These halves should be enough for two people

6. Cut each pear in half. Core out the centers of the pear.

You can use any shallow dish really

You can use any shallow dish really

7. Place cut side down in a shallow dish. I used a clear pie pan, but any dish would work. I would recommend a clear dish though.

Kids in the pool!

Kids in the pool!

8. Put in the 1/2 Cup of Red Wine. I would recommend pouring off the the side for a better visual appeal. The red wine should go about 1/3 of the way up the pear.

Now... Let's hit the sauna.

Now... Let's hit the sauna.

9. Put in the 350° pre-heated oven. Set a timer for about 45 minutes.

Paulie Walnuts

Paulie Walnuts

10. While the pears are bathing in the oven, grab a 1/2 cup of walnuts.

Honey can you help me?

Honey can you help me?

11. Throw in 1/4 cup honey. I used organic honey, the flavor is more intense. (side note: thinking about making my own honey next Spring…just sounds fun)

Duh

Duh

12. Combine. Kind of self explanatory, but I had the picture there so there you go. Mix well to ensure an even coat on the walnuts.

Let's Caramelize!

Let's Caramelize!

13. Now, let’s caramelize those walnuts. Throw them in a small skillet and fire it up. Heat on high. After about a minute or so the honey will start to bubble. After another minute or so the honey will begin to look like caramel a little. It will darken in color and look less opaque. At this point, pour on to a baking sheet off to the side with parchment paper. Separate the Walnuts and allow them to cool.

Meanwhile...

Meanwhile...

14. By this time your fingers are probably scorching from the honey… the timer will beep and your pears should be done. Check to make sure they are tender. Throw these in the refrigerator for at least 20 minutes to allow to cool.

Scalpel..check

Scalpel..check

15. Once cooled cut the pears halves in half vertically as shown above.

Turn and cut

Turn and cut

16. Turn and cut horizontally in chunks about 1/4 to 1/2 inch thick.

Cross section

Cross section

17. The pear chunks will look like this. I could have even let these go longer so the wine gets soaked up some more but these will still be good. Set these aside or back in the refrigerator.

What did the Balsamic Vinegar say... "I'm Dressing!"

What did the Balsamic Vinegar say... "No pictures, I'm Dressing!"

18. Now it’s time for the dressing. Start with 1/4 cup balsamic vinegar.

Xtra Virgin Olive Oil

Xtra Virgin Olive Oil

19. Throw in 1/2 cup of extra virgin olive oil.

Now... one for my homies.

Now... one for my homies.

20. Add 1/2 cup of red wine. Now what to do with a half empty bottle of wine….

It also expels vampires

It also expels vampires

21. Chop up a garlic clove. You can rough chop, you will blend it anyway.

A little bit of ground mustard for some extra tang

A little bit of ground mustard for some extra tang

22. Throw in 1/2 teaspoon of ground mustard and put all ingredients in a blender or food processor.

I'm prunes sexy cousin, the fig

I'm prunes sexy cousin, the fig

23. Last step on the dressing. Chop up 3 or 4 dried figs, making sure to cut off the tips. Blend all the dressing ingredients for about thirty seconds to one minute until the figs and garlic are processed thoroughly.

Am I blue or bleu... not sure really

Am I blue or bleu... not sure really

24. Now that the dressing is prepared. Let’s compose the salad. Top off the greens with 1/4 cup crumbled blue cheese.

Yes, I am a pretty fancy salad

Yes, I am a pretty fancy salad

25. Throw on the candied walnuts and poached pears and toss. Drizzle with the fig dressing or leave to the side. That’s it. This would be a greater started salad to a nice entrée like pork tenderloin.

Well that was fun, my first recipe session. Subscribe to my feed or follow my tweets to see more of these down the road.

Related Posts with Thumbnails

Tags: , , , ,

15 October 2009 Recipe Sessions

1 Comment to Recipe Sessions: Poached Pear Salad with Fig Balsamic Vinaigrette Dressing

  1. [...] Meatloaf 18 November 2009 in Recipe Sessions For my first recipe session, I focused on a nice starter salad. My second recipe session will focus on Turkey. In particular, ground turkey. My [...]

  2. Recipe Sessions: Smoky Chipotle Turkey Meatloaf | Brown Egg Marketing on 18 November 2009
RT Me! Follow Me! Vote in the polls See Me at Camp Blogaway!
  • Stan Hansen:
    No problem. I thought it was a great piece to illu...
  • Joe Sorge:
    Hi guys, thanks so much for helping to share our s...
  • Stan Hansen:
    Ugh... Haven't been. Everything looks amazing on h...
  • stresscake:
    Chris Pandel at The Bristol. Awesome guy, fantast...
  • Floy:
    That is crazy about Rick Bayless...

Subscribe to Brown Egg's Feed

    Subscribe

Latest Tweets