Ingredients
Scale
- 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