She Strengthens

Autumn’s Bounty: A Harmonious Salad of Spiced Pears, Walnuts, and Blue Cheese

As the seasons change, our palates crave heartier, more complex flavors. This salad, featuring spiced poached pears, crunchy walnuts, and pungent blue cheese, is a masterful blend of autumnal delights.

The Perfect Pairing: Spiced Pears and Blue Cheese

Piccante blue cheese, with its washed rind and spicy flavor, is the ideal complement to the sweetness of the poached pears. The cheese’s strong aroma adds depth to the dish, while its creamy texture provides a luxurious contrast to the crunchy walnuts.

A Symphony of Flavors: The Poaching Liquid

The poaching liquid, infused with black peppercorns, bay leaves, and rosemary, is the secret to this salad’s success. Not only does it add flavor to the pears, but it’s also used in the dressing, doubling the spice and aroma.

Game Plan: Composed Perfection

To ensure each bite is a harmonious balance of flavors and textures, we recommend serving the salad composed, rather than tossing everything together. This way, each ingredient shines, and the dish is elevated to new heights.

Ingredients and Instructions

For the spiced pears:

• 2 1/2 cups fruity red wine (such as Zinfandel)
• 1/2 cup water
• 3 tablespoons granulated sugar
• 1 teaspoon whole black peppercorns
• 1/2 teaspoon kosher salt
• 2 whole cloves
• 1 medium dried bay leaf
• 3-1/2-inch fresh rosemary sprig
• 2 medium firm Bosc pears

Combine the ingredients, except the pears, in a medium saucepan and bring to a boil. Add the pears, poach until tender, then cool and dice.

For the dressing:

• 1 tablespoon poaching liquid
• 1 tablespoon red wine vinegar
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon granulated sugar
• 1 tablespoon extra-virgin olive oil

Whisk the ingredients together, slowly adding the oil until fully incorporated. Season with additional salt and pepper as needed.

To assemble the salad:

• 5 cups mixed escarole and frisée
• 1/2 cup toasted and chopped walnuts
• 1 1/2 ounces piccante blue cheese, crumbled

Toss the greens with the dressing, then top with the diced pears, walnuts, and blue cheese. Serve immediately and enjoy!