Weekend at the Cottage Symbol
  • Poached Pear Salad
  • Poached Pear Salad
  • Poached Pear Salad
  • Poached Pear Salad
  • Poached Pear Salad
  • Poached Pear Salad
  • Poached Pear Salad
  • Poached Pear Salad
  • Poached Pear Salad

Poached Pear Salad

Food | December 21, 2015 | Nik Manojlovich
1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 4.00 out of 5)
  • 30 Minutes
  • 8 salads

This POACHED PEAR SALAD has it all – spiced pears, assorted greens, asiago cheese, toasted nuts and a Pommery mustard vinaigrette. It’ll be perfect for your next holiday meal.

I made this recipe for all my friends at Christmas in November, and judging by the comments, it’s a winner. I especially like how easy it is to assemble and also think the flavours of the spices used with the pears make this salad perfect for the holidays, or any day.

Here are a few things I learned along the way:

1) Use firm pears for this recipe. I find that Bartlett and Bosc pears work best because they remain slightly crunchy even after they’ve been poached.

2) Feel free to play around with your spices, but do try to include the star anise and cardamom. The flavours of these two spices compliment the greens really nicely.

3) I’m calling for spinach, frisée, red leaf lettuce and arugula and know you’ll appreciate this delicious combination of greens. Don’t forget to wash and spin them before use.

4) Add the vinaigrette sparingly. It’s important not to over dress your salad or you’ll end up with something soggy and heavy.

5) Sprinkle the walnuts, Asiago and mint right at the end, and then toss the salad lightly one more time before you serve.

6) Last thing – a generous sprinkling of fresh cracked black pepper and a pinch of kosher salt ramp up the flavours right before you savour them.

I hope you enjoy preparing and then feasting on this lovely salad as much as I do. It really is a delicious and healthy treat!

Firm poached pears tossed with greens, Asiago, walnuts, mint and a tangy Pommery mustard vinaigrette. This POACHED PEAR SALAD is perfection. Give it a try!


2 Responses to “Poached Pear Salad”

  1. Dana says:

    Never having poached pears, do they have to be submerged overnight? If they are exposed, will they turn brown?

  2. Nik Manojlovich says:

    Thanks for your question Dana! Once the pears poach remove the pot from the heat and allow it to cool. I then transfer the pot directly to the fridge or pantry to cool overnight. The pears will be about ¾ covered in the poaching liquid but will not turn brown. They come out of the pot sweet and gorgeous!


Ingredients & Amounts

  • 2 tablespoons premium gin
  • 12 whole cloves
  • 12 black peppercorns
  • 2 star anise
  • 2 cinnamon sticks
  • 2 fresh bay leaves
  • 1 teaspoon coriander seeds
  • 1 teaspoon allspice
  • ½ cup fresh ginger, grated
  • 2 tablespoons shallots, chopped
  • 1 cup granulated sugar
  • cup apple cider vinegar
  • cup water
  • 4 pears, Bartlett or Bosc
  • 1 tablespoon Pommery mustard
  • 2 tablespoons apple cider vinegar
  • 4 tablespoons poaching liquid
  • ¼ cup grape seed oil
  • SALAD:
  • 1 cup EACH frisée, fresh arugula, spinach, red lead lettuce - washed and spun dry
  • ¼ cup fresh mint, finely chopped
  • ½ cup Asiago cheese, grated
  • ½ cup walnuts, toasted and rough chopped


  1. Combine the poaching liquid ingredients and whisk together.
  2. Pour into a large covered saucepan and bring to a boil, then reduce the heat to low.
  3. Add washed and peeled pears. Cover and poach pears for 10 minutes.
  4. Remove from heat and allow to cool overnight. Remove pears from liquid, slice in half and core. Reserve liquid.
  5. Whisk together mustard, vinegar and poaching liquid. Slowly whisk in oil. Taste, then adjust with salt and pepper.
  6. Combine salad greens and toss with a small amount of vinaigrette. Add chopped mint, grated cheese and walnuts and toss again. Add more vinaigrette to taste.
  7. Transfer salad to plates. Slice pears thinly beginning ¼ inch from the top, right down to the base. Fan each half pear out and place onto the salad.
  8. Add a sprinkle of fresh ground pepper and a pinch of kosher salt and serve immediately.
Listen on MUSIC

Listening to great music is an important part of every Weekend at the Cottage! I listened to The Reindeer Room, Vol. 1: A Christmas Chillout – Various Artists while preparing this salad. Visit iTunes to download this holiday album to your collection.

Nik Manojlovich

Nik is the creator, host and brains behind Weekend at the Cottage. He loves sharing his wisdom and experience about the things that interest him most.



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