Recipe Courtesy of South Coast Winery Resort & Spa | The Vineyard Rose Restaurant
1 head Boston lettuce
3/4 cup pear vinaigrette (recipe follows)
4 oz bleu cheese, crumbled
1/2 cup pecans, lightly toasted
2 poached pears
halved and cored (recipe follows)
To assemble salad, wash lettuce well and drain until very dry. Toss leaves in the pear vinaigrette in a salad bowl. Add the bleu cheese and pecans. Place a mound of lettuce on each of 4 plates. Serve with 1/2 a poached pear.
4 Bosc pears
1 cup dry white wine of choice
2 cups water
2 tbsp sugar
1/2 vanilla bean, split
2 whole star anise
1 lemon peel
1 orange peel
1 small cinnamon stick
Peel pears, leaving stems intact and trimming bottom to “seat” them firmly on the bottom of a large stockpot. In the stockpot, add the wine, water, sugar, vanilla bean, star anise, lemon and orange peels, and cinnamon stick and bring to a boil over high heat. Reduce heat and simmer for 20 minutes. Remove from stove and let cool to room temperature before refrigerating. Reserve 1/4 cup of poaching liquid for the Vinaigrette.
2 poached pears, pureed
1/4 cup walnut oil
1/4 cup red wine vinegar
1/4 cup poaching liquid from the poached pears
Salt and freshly ground black pepper, to taste
Place ingredients in a large bowl and whisk together. Store in an airtight container in the refrigerator for up to one week.