Poached Pear Salad with Walnut and Parmesan
| Preparation: | 20 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 30 min |
| Total: | 50 min |
servings
| Category: | Accompaniment |
| Subcategory: | Salads |
| Source: | Metro |
Recipe ingredients
- 4 medium-ripe pears, peeled and halved
- 1 lemon, cut in wedges
- 2 Tbsp. (30 mL) lemon juice
- 1/2 cup (125 mL) sugar*
- 2 cups (500 mL) water
- 9 oz. (250 g) mesclun
- 1/4 cup (60 mL) Irresistibles Mezzo olive oil*
- 2 Tbsp. (30 mL) lime juice
- 3 oz. (90 g) fresh Parmesan, shaved
- 8 whole walnuts*
- Salt and pepper to taste
Preparation
Rub pears with lemon.
In a saucepan, combine sugar and water, add lemon juice and immerse pears.
Bring to a boil, then lower the heat to a slow simmer and cook 30 minutes.
Refrigerate pears in their syrup. Will keep 2 - 3 weeks.
Divide mesclun among plates, drizzle with oil and lime juice, and season with salt and pepper.
Slice pears lengthwise almost to the stem end into fans. Lay fans on top of mesclun.
Garnish with walnuts and shaved Parmesan.
Suggestion
Fresh pears keep best at room temperature, but not all piled up in a fruit bowl or basket. Very ripe pears should be stored in the refrigerator. Pears can be frozen; simply peel, cut into wedges and poach for a few minutes in boiling water to which lemon juice has been added.
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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