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4.75 from 4 votes

Poached Pear and Arugula Salad

Course Salad
Cuisine Healthy
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Author Nathalie King


  • 2-3 firm pears Bosc or Red Anjou, halved
  • 1 bottle of red wine- I prefer a spanish red or Shiraz
  • 1 tsp cloves
  • 4 cups Spring Mix
  • 2 cups Arugula
  • ¼ c Balsamic vinegar
  • ½ c Extra Virgin Olive oil
  • 1 TBS Dijon Mustard
  • ¼ c. Goat cheese crumbled
  • ¼ c. pecans or walnuts
  • Salt and Pepper to taste
  • 2 small smoked duck breasts thinly sliced- Optional


  • Peel pears and cut in half. Remove pit and seeds.
  • Place hollow side down in a pan and pour red wine to cover completely.
  • Add cloves and bring to a simmer. Simmer for 15-20 minutes, making sure hey remain covered. Remove from heat and let them cool down. I like to make this the night before.
  • In a small bowl, whisk vinegar,1/4 c. red wine from pears, and mustard.
  • Slowly drizzle in olive oil and blend well. Add salt and pepper to taste.
  • Mix lettuces and arrange on a large dish.
  • Slice pears and arrange on lettuce. If using duck, alternate duck/pear.
  • Sprinkle goat chees and walnuts and drizzle the vinaigrette