Poached Pear + Spinach Salad
with Lemon Champagne Dressing
Stepping up my salad rotation with this beauty. I love a good spinach salad – it just makes me feel better. Oh and those pears are worth the extra step, crunchy walnut and creamy goat cheese. Such great combinations of flavors.
Simple poached pears leave them even sweeter but with great flavors, fresh mint and pops of pomegrantes – really the best. A quick dressing with lemon – so fresh and delicious.
Make a Personal Chef salad in your home.
It’s true, I make this for my clients. I’ve made it for meal prep to enjoy during the week and at dinner parties for a crowd.
It’s a great start to any meal – light and fresh without being filling before the main meal and it’s vegetarian so everyone can enjoy it.
More salad recipes you NEED.
Poached Pear + Spinach Salad with Lemon Champagne Dressing
- Total Time: 15 minutes
- Yield: 4-6 1x
- Diet: Vegetarian
Ingredients
- 1 ripe Bartlett pear, cut into 12 parts (more or less depending on the size of your pear)
- 2 cups water
- 1/2 cup sugar
- 1 teaspoon whole cardamom pods
- 1 teaspoon whole allspice
- 1 cinnamon stick
- 1 pinch salt
- 6 cups fresh spinach leaves
- 1/4 cup fresh mint leaves (or use watercress)
- 2 heaping tablespoons goat cheese
- 1/4 cup pomegrante seeds
- 1/2 cup walnuts
Lemon Champagne Dressing
- 1/3 cup high quality olive oil
- 2 1/2 tablespoons lemon champagne vinegar
- 1/2 teaspoon dijon mustard
- pinch of each salt and pepper
Mix all ingredients together in a small jar/container with a lid. Shake up and set aside until needed. Keep in refrigerator for up to 1 week.
Instructions
- Place a saucepan over medium heat. Pour in the water, sugar, cardamom, allspice, cinnamon stick and salt. Bring up to a slow simmer and cook for 4 minutes. Add in the sliced pears – move them around so that each slice/wedge of pear is touching the bottom of the pan and has room between each other.
- Poach the pears on low heat for 8-10 minutes. Using tongs carefully remove the pears to a plate to cool slighlty before assembling the salad.
- When ready to plate the salad, arrange the spinach greens and mint around a shallow bowl or plate. Top with the pears, goat cheese, pomegrante seeds and walnuts. Top with a few spoonfuls of dressing.
Notes
If you don’t have or can’t find lemon champagne vinegar replace with 1 1/2 tablespoons white wine vinegar and 1 tablespoon fresh lemon juice
- Prep Time: 5
- Cook Time: 10
- Category: vegetarian
- Method: grill
- Cuisine: salad
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
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