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Elegant Cinnamon Poached Pear Salad with Walnuts

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A stunning salad featuring cinnamon-poached pears, toasted walnuts, and shaved Parmigiano over peppery arugula, all tied together with a honey-cinnamon vinaigrette. It looks fancy but comes together with minimal effort, perfect for entertaining or a special weeknight treat.

Ingredients

Scale
  • 4 Bosc pears, firm but ripe
  • 4 cups water
  • 1/2 cup honey
  • 3 cinnamon sticks
  • 1 vanilla bean, split lengthwise (or 2 teaspoons vanilla extract)
  • 1 strip lemon zest (about 3 inches)
  • 1 tablespoon fresh lemon juice
  • 5 ounces baby arugula
  • 1 cup walnuts, toasted
  • 1/2 cup Parmigiano-Reggiano, shaved into thin ribbons
  • 1/4 cup dried cranberries (optional)
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons reserved poaching liquid
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • Pinch of salt and black pepper

Instructions

  1. Prepare the poaching liquid: In a medium saucepan, combine 4 cups water, 1/2 cup honey, 3 cinnamon sticks, split vanilla bean (if using), lemon zest strip, and 1 tablespoon lemon juice. Bring to a gentle simmer over medium heat, stirring until honey dissolves. Simmer for 5 minutes.
  2. Prepare the pears: Peel the pears, leaving stems on. Using a small knife or melon baller, scoop out the blossom end and carefully remove the core from the bottom, working upward without going through to the stem.
  3. Poach the pears: Gently lower the pears into the simmering liquid. Reduce heat to low, cover, and simmer for 20-30 minutes until tender but still holding shape. Test with a knife tip.
  4. Cool the pears: Using a slotted spoon, transfer pears to a plate. Let cool to room temperature. Strain and reserve the poaching liquid.
  5. Toast the walnuts: In a dry small skillet over medium heat, toast walnuts for 3-5 minutes until fragrant. Pour onto a plate to cool.
  6. Make the vinaigrette: In a small jar or bowl, combine 3 tablespoons olive oil, 2 tablespoons reserved poaching liquid, 1 tablespoon apple cider vinegar, 1 teaspoon Dijon mustard, and a pinch of salt and pepper. Shake or whisk until emulsified.
  7. Slice the pears: Once cool, slice each pear lengthwise into quarters or thin wedges (6-8 slices per pear). Remove any remaining core.
  8. Assemble the salad: Place arugula in a large bowl. Drizzle with half the vinaigrette and toss gently. Arrange on a serving platter. Fan pear slices over the top, scatter walnuts and dried cranberries (if using), and finish with shaved Parmigiano. Drizzle remaining vinaigrette over everything. Serve immediately.

Notes

Poach pears up to 3 days ahead and store in the strained liquid for better flavor. Toast walnuts fresh for best results. Save leftover poaching liquid for cocktails, oatmeal, or drizzling over desserts. For vegan version, omit cheese or use plant-based alternative. For nut-free, replace walnuts with pumpkin seeds or sunflower seeds.

Nutrition

Keywords: poached pear salad, cinnamon poached pears, walnut salad, arugula salad, holiday salad, elegant salad, make-ahead salad

Find it online: https://sofiaspice.com/elegant-cinnamon-poached-pear-salad-with-walnuts/