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Recipes / Salads Facebook 0 Pinterest 0 Twitter Ingredients Yield: 2 Dressing 1/2 cup Champagne Vinegar 3/4 cup Extra Virgin Olive Oil 1/2 Shallot minced 1 tbsp Honey 1 tsp Dijon Mustard Salt and Black Pepper to taste Poached Pear 1 Bosc Pear - peeled 2 cups Champagne/Sparkling Wine or substitute with sparkling fruit juice 2 cups Water 2 tbsp of your favourite blue cheese 1/2 cup Sugar Pinch All Spice Salad 1 cup loosely packed Pea Shoots 2 heads Baby Romaine 1 Watermelon Radish - thinly sliced 10 Pecans toasted and crushed 1 Carrot - shaved Preparation Difficulty: Medium Time: 40 MinutesPrep Time Total Time: 30 Minutes Dressing Combine the shallot, honey & mustard with the vinegar in a bowl Whisk in the olive oil slowly Season with salt and pepper Poached Pear Combine the Champagne, water and sugar with the all spice in a pot Bring the liquid to a simmer Peel the pear, keeping the stem on Poach the pear in the gently simmering liquid for approximately 20 minutes or until tender Remove from the poaching liquid and allow to cool Once cool, cut the Pear in half and scoop out the center, removing all of the seeds Spoon the bleu cheese into the centre of the pear Set you oven to broil, put the pear under the broiler allowing it to warm through Salad Toss the Pea Shoots, Arugula, Radish and Shaved Carrot together with 4 table spoons of the dressing Other Notes This is a wonderful fall salad

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Color:Burgundry

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