
In the heart of Healdsburg, a historic hamlet in Northern California wine country, Chef Les Goodman utilizes the freshest seasonal ingredients to create delectable dishes for Charlie Palmer's Dry Creek Kitchen. shared his recipe for this unique and extraordinary poached pear salad with bleu cheese mousse and pomegranate vinaigrette. Take note: Its multiple steps and exotic ingredients may make it daunting for the novice, but if you're adventurous and resourceful, you'll find it's a lot easier than it looks.
Poached Pear Salad with Bleu Cheese Chantilly and Pomegranate Vinaigrette
Pomegranate Vinaigrette
(makes about 3 cups)
1/2 cup pomegranate juice
5 Tablespoons pomegranate molasses
1 Tablespoon red wine vinegar
1 Tablespoon Dijon mustard
Salt to taste
White pepper to taste
1/4 cup shallots, rough chop
1/4 cup Extra virgin olive oil
1 cup pure olive oil
Place the pomegranate juice, molasses, vinegar, mustard, shallots, salt and pepper into a bar blender and start to blend on slow speed. Then slowly add the oil until the dressing is nice and emulsified.
Poached Pears
6 bosc pears
1 quart Simple syrup made with water and a touch of white wine
1 ea Ceylon cinnamon
1.5 Tablespoon anise seed
2 teaspoons cumin seed
2 Tablespoon green and red Sichuan peppercorns
1-1/2 teaspoon rose hips
3 hibiscus buds, dried
Make the poaching liquid by combining the simple syrup, cinnamon, anise seed, cumin seed, peppercorns, rose hips, and hibiscus buds in a large pot. Peel and core from the bottom the pears, but leave them whole. Add them to the pot. Make sure there is enough liquid to cover the pears. If not, add more simple syrup. Cover with parchment paper. Bring the liquid up to a simmer, remove the pot the stove, and let the liquid naturally cool down.
Point Reyes Bleu Cheese Chantilly
1 cup heavy cream
1/2 cup crumbled bleu cheese
Whip together in a food processor.
Compose the salad:
Toss some mixed greens with the vinaigrette. Arrange on salad plates. Add one pear to each plate, add a smooth scoop of the bleu cheese chantilly to the plate, finish with fresh cracked pepper, and serve.
--Kim Lapham
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