Pears and Field Greens in a Saffron-Walnut Dressing

By HeatherS

From the Carnival Cruise Lines Spa Menu

Ingredients

• 1 cup water
• 1/2 cup white wine
• 1/4 teaspoon saffron, divided
• 1 sprig fresh rosemary, chopped
• 3 pears
• Saffron-Walnut Dressing
• 3 tablespoons vegetable oil, divided
• 1/2 cup chopped shallots
• 1/4 cup rice wine vinegar
• 1/2 cup walnut oil
• 6 cups assorted field greens
• 1/2 cup chopped toasted walnuts

Details

Servings 6

Preparation

Step 1

Bring water, wine, pinch of saffron and rosemary to a boil in a medium saucepan. Peel pears but leave whole; add to saucepan. Reduce heat to low; poach pears about 8 minutes or until almost soft. Do not let liquid boil. Allow pears to cool in poaching liquid.

For Saffron-Walnut Dressing, heat 1 tablespoon oil in small skillet; add shallots. Cook over medium heat until very soft. Add remaining saffron and vinegar. Remove from heat; cool. Whisk in
remaining vegetable oil and walnut oil.
Remove cores from pears; cut into thin slices. Divide greens onto serving plates. Arrange pear on greens; drizzle with dressing. Sprinkle with walnuts.