Poached Pear Salad

Poached Pear Salad

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  • Prep Time


  • Total Time


  • Servings




  • ½

    cup egg whites

  • ¼

    cup maple syrup

  • 2

    cups raw pecan halves

  • 1

    tablespoon cinnamon

  • 1

    tablespoon nutmeg

  • 1

    tablespoon ginger


  • 4

    bosc pears (firm)

  • 2-3

    cups grape juice


  • 1

    tablespoon spicy mustard

  • ½

    cup extra virgin olive oil

  • ¼

    cup white balsamic vinegar


  • 10

    cups mixed greens

  • ½

    cup Gorgonzola cheese, crumbled


Preheat oven to 325 degrees. In a small mixing bowl whisk the egg whites and maple syrup. On a baking sheet, toss the pecans with the egg white and maple syrup, and generously sprinkle the pecans with the cinnamon, nutmeg and ginger. Bake pecans for 20-25 minutes or until lightly toasted. Peel the pears and cut the bottoms straight across so that the pears can stand up. In a medium size saucepan add the pears and pour in the trap juice to fill half way. Cover the pot and turn the flame to low. Poach the pears in the grape juice until soft. A knife should be able to slide through them easily , but the pears should still hold their shape. Remove the pears from the sauce pan and allow them to cool. Cut them into 1/2 inch cubes, discarding the cores. Next in a small mixing bowl whisk together the spicy mustard olive oil and white balsamic vinegar. On a large serving plater combine the mixed greens poached pear cubes spiced pecans and Gorgonzola cheese. Toss the salad with the dressing before serving.


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