Poached Pear and Gorgonzola Salad

Report Violation

1 of 1 Photos Steviva Brands
Upload Pic
Posted By: Steviva Brands
Posted In:  Salads
Page Views:  3451 views
Preparation Time:  90 minutes
Cooking Time:  20 minutes
Course: salads
Cusine: european


Serves: 8
Serving Size 1 1/2 cups
Carbs Per Serving: 11.5 g
Prep Time:<30 minutes

Skill Level: Easy

If you have ever been to a gourmet restaurant I am sure you have coveted their poached pear salad. The Gorgonzola adds an amazing dimension to this absolutely delicious recipe. We have kept all the amazing and complex flavors but, have cut out the added sugar making this low glycemic, safe for diabetics and perfect for those who are watching their carbs. Bon Appetit!

For the pears:
2 1/2 cups fruity red wine, such as a Merlot or Zinfandel
1/2 cup water
1 tablespoon Fructevia, Steviva Brand Stevia Blend or tiny dash
Steviva Brand Stevia Powder
1 teaspoon whole black peppercorns
1/2 teaspoon salt
2 whole cloves
1 medium dried bay leaf
1 teaspoon or a 3-1/2-inch rosemary sprig
2 medium firm pears

For the dressing:
2 tablespoon poaching liquid (what remains of the above mixture after poaching the pears)
1 tablespoon red wine vinegar
1 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon
Fructevia, Steviva Blend or a tiny dash to taste of Steviva Brands Pure Stevia Powder
1 tablespoon extra-virgin olive oil

For the salad:
5 cups mixed escarole and frisée or spring salad mix, torn into bite-size pieces
1/2 cup walnuts, toasted and coarsely chopped
1 1/2 ounces Gorgonzola, crumbled


For the pears:

Combine all ingredients except pears in a medium saucepan and bring to a boil over high heat, stirring until Fructevia, Steviva Blend or a tiny dash to taste of Steviva Brands Pure Stevia Powder is completely dissolved, about 8 minutes. Meanwhile, peel pears, leaving stems intact.

When the poaching liquid boils, reduce heat to low and add pears, laying them on their sides so that they are almost completely submerged. Turn the pears occasionally so that they cook evenly. Poach until they just give way when pierced with a knife, about 5 minutes. Remove the pan from heat.

Cool the pears in the poaching liquid for 20 minutes, rotate them, and leave for 20 minutes more.

Remove the pears from the liquid, cut them in half, core, and dice into large bite sized pieces; set aside.

For the dressing:

Whisk poaching liquid, vinegar, salt, pepper, and Fructevia, Steviva Blend or a tiny dash of stevia powder in a small mixing bowl. While constantly whisking, slowly drizzle in oil until completely incorporated.

Season with additional salt and pepper as desired.

Salad Preparation:

Place greens in a large mixing bowl, add dressing, and toss to coat.

Divide greens among serving plates. Top with pears, walnuts, and Gorgonzola, and serve.

No Review has been added yet