This salad is a classic fall pairing of walnuts, goat cheese, and pears, but with a twist: spiced fruit poached with True Lemon & True Orange.
4 Forelle pears (or 2 medium Bosc or Anjou pears)
1/2 cup white wine
1 tablespoon sugar
1 teaspoon vanilla extract
1 whole star anise
1 packet True Lemon
1 packet True Orange
1/2 small cinnamon stick
2 tablespoons canola oil
2 tablespoons sherry vinegar
Freshly ground black pepper
4 cups baby spinach leaves
2 tablespoons walnuts, toasted
2 tablespoons dried cranberries
2-3 ounces of goat cheese
- Peel pears, leaving stems intact, and place upright in saucepan. Combine 1 cup water with white wine, sugar, vanilla extract, star anise, True Lemon and True Orange, and cinnamon stick and pour over pears. Bring to a boil over high heat, then reduce and simmer for 25 minutes or until pears are tender. (Time may vary based on ripeness.)
- Remove pears from saucepan, strain the liquid, and reserve 2 tablespoons. Discard the spices and remaining liquid. Core and slice pears into thin strips and set aside.
- In a food processor or blender, combine the slices from 2 pears (or 1 if you’re using Bosc or Anjou) with reserved poaching liquid, oil, and vinegar. Pulse until smooth, then add salt and pepper to taste.
- Toss remaining pear pieces with spinach, walnuts, cranberries, and 2 tablespoons dressing. Divide salad evenly among four plates and top with goat cheese. Serve immediately with additional dressing on the side.