Photo: Howard L. Puckett; Styling: Lydia Degaris-Pursell
8 servings

Category Finalist, Side Dishes and Side Salads. "I made a poached pear dessert and thought the pears would be delightful in a salad. If white balsamic vinegar is not available, Champagne vinegar works well, too." --Margee Berry, Trout Lake, WA

How to Make It

Step 1

Combine 2 cups water and wine in a large saucepan over medium heat. Scrape seeds from vanilla bean; add seeds, bean, and next 3 ingredients (through orange rind) to pan; bring to a boil. Reduce heat, and simmer 15 minutes or until pears are tender. Drain and cool, and discard bean and rinds. Slice pears in half lengthwise, and cut into thin wedges.

Step 2

Place 1 cup greens on each of 8 plates. Top each serving with 1 red onion slice, 1 tablespoon raisins, 1/3 cup pears, and 1 tablespoon cheese.

Step 3

Combine oil, vinegar, and mustard in a small bowl; stir with a whisk until smooth. Drizzle about 1 teaspoon dressing over each salad. Serve immediately.

Ratings & Reviews

LightestFan's Review

January 13, 2014

melendbm's Review

September 01, 2013
Outstanding! We make this for Christmas and Thanksgiving Dinner. Everyone loves it. Dressing is just divine.

Kate09's Review

April 04, 2010
Loved this salad!!!!! I added baked honeyed walnuts and used blue cheese instead of the goat. The blue cheese added a nice punch. This dressing is so easy and fabulous.

Jessie123's Review

September 03, 2009
This is a delicious salad. Very mild and suddle. The pears are worth the effort and smell delicious when you're making them. I added walnuts to my salad.