Poached Pear Salad with Maple Mustard Dressing
- 2 pears - cut in half and cored
- 1/4 cup maple syrup
- 1 cup water
- 5 ounces spring mix lettuce
- 1/4 cup crumbled bleu cheese
- 1/4 cup walnuts - toasted
Maple Mustard Dressing:
- 1/2 cup olive oil
- 1 tablespoon maple syrup
- 1/4 cup apple cider vinegar
- 1 tablespoon coarse ground mustard
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Place 1/4 cup maple syrup and water in medium size saucepan.
- Bring to a boil.
- Add pears cut side down and simmer about 2 to 3 minutes or until just tender.
- Remove pears from pan.
- Let cool a bit and slice pears.
- Add all dressing ingredients to a jar with a lid and shake well.
- To assemble the salad toss spring mix with of about half of the dressing. Add a bit more if needed. You may not need all of it.
- Top salad with pear slices, walnuts and cheese.
You can use any type of pear. I like there red pears in this salad because they look so pretty. You want make sure the pears are ripe but not too soft. To toast the walnuts, heat in a dry skillet over low to medium heat for just a couple minutes, watching constantly so they don’t burn. You can also toast in a preheated 325 degree oven. Place nuts on a baking sheet and toast for about 5 minutes. Let cool. You may have extra dressing. It keeps in the fridge for about a week. Take out of fridge for 20 minutes to let olive oil come to room temp. Shake well before using.
Calories: 446kcal | Carbohydrates: 33g | Protein: 4g | Fat: 34g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 21g | Cholesterol: 6mg | Sodium: 295mg | Potassium: 282mg | Fiber: 4g | Sugar: 25g | Vitamin A: 269IU | Vitamin C: 5mg | Calcium: 100mg | Iron: 1mg
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.