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2nd Place: Poached Pear Salad with Browned Honey Vinaigrette

Submitted by Margee Berry of White Salmon, Washington
5 from 1 vote
Course Salad
Servings 4


  • 1 saucepan medium
  • 1 skillet small


Pear Salad

  • 1 cup water
  • 2 teabags, chai-flavored
  • 1 tbsp. honey
  • 1 ripe, firm pear, peeled, quartered, and cored
  • 1 5-oz. bag mixed-baby greens
  • 2-oz. crumbled goat cheese
  • ¼ cup honey-roasted almonds, roughly chopped
  • 3 tbsp. dried sweetened cranberries
  • Fresh cracked black pepper

Browned Honey Vinaigrette

  • tbsp. honey
  • 1 tbsp. shallots, minced
  • 3 tbsp. extra virgin olive oil
  • 1 tbsp. rice vinegar
  • 1 tsp. honey dijon mustard


Pear Salad

  • Bring water to a slight boil in a medium saucepan over medium heat.
  • Add the tea bags, honey, and pear pieces.
  • Continue to boil for 3 minutes.
  • Remove pan from heat, cover with lid, and set aside for 8 minutes.
  • Remove pear from pan and place on paper towels to drain.
  • When pear has cooled, pat dry, then thinly slice lengthwise.
  • Evenly distribute baby greens onto 4 salad plates.
  • Next, arrange pear slices on each plate.
  • Sprinkle goat cheese, almonds, and cranberries on top.
  • Drizzle with desired amount of vinaigrette and top off with fresh cracked pepper.
  • Makes 4 salads.

Browned Honey Vinaigrette

  • In a small skillet, heat honey and shallots over medium heat, swirling skillet often until honey starts to brown and smell nutty.
  • Remove from heat, whisk in olive oil, vinegar, and mustard.
  • Let vinaigrette cool slightly before drizzling over salad.
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