Willakenzie Pinot-Poached Pears with Rogue River Bleu Cheese, Baby Arugula, Apple Cider Vinaigrette and Candied Pecans

Willakenzie Pinot-Poached Pears with Rogue River Bleu Cheese, Baby Arugula, Apple Cider Vinaigrette and Candied Pecans

Corporate Chef Jeremy McLachlin has really outdone himself with this delicious and very original salad. A little more complex, but worth the effort.

Willakenzie Pinot-Poached Pears with Rogue River Bleu Cheese,
Baby Arugula, Apple Cider Vinaigrette and Candied Pecans

Serves 4

Pinot Gris-Poached Pears Ingredients

1/2 bottle Willakenzie Pinot Gris
3/4 cup sugar
1 bay leaf
1 pinch cinnamon
1 pinch nutmeg
2 d’Anjou pears

Pinot Noir-Poached Pears Ingredients

1 bottle Willakenzie Pinot Noir
1/4 cup sugar
1 bay leaf
1 pinch cinnamon
1 pinch nutmeg
2 d’Anjou pears

Cider Vinaigrette Ingredients

1 cup apple cider
1 teaspoon minced shallot
1 teaspoon minced ginger
1/4 cup apple cider vinegar
1 cup canola oil
1 dash salty

Candied Pecans Ingredients

1/2 pound whole pecans
2 each egg whites only
3/4 cup sugar

Combined Ingredients

Pinot Gris-poached pears
2 Pinot Noir-poached pears
8 ounces arugula
6 tablespoons cider vinaigrette
1/2 cup cider vinaigrette
1/2 cup Rogue River bleu cheese
1/2 cup candied pecans

Pinot Gris-Poached Pears Directions
  1. In a sauce pot add wine, sugar, bay leaf and cinnamon and boil for 5 minutes.
  2. Peel both pears and cut in half. With a small spoon take the center out of the pears.
  3. Place the pears in the liquid and let simmer for 2 minutes.
  4. Place the pears in the refrigerator keeping them in the liquid.
Pinot Noir-Poached Pears Directions
  1. In a sauce pot add wine, sugar, bay leaf and cinnamon and boil for 5 minutes.
  2. Peel both pears and cut in half. With a small spoon take the center out of the pears.
  3. Place the pears in the liquid and let simmer for 2 minutes.
  4. Place the pears in the refrigerator keeping them in the liquid.
Cider Vinaigrettes Directions
  1. Add the apple cider, shallot and ginger in a sauce pot, bring to a boil and cook for 10 minutes.
  2. Chill the mixture and then add the vinegar.
  3. Slowly whisk in the canola oil and season to taste.
Candied Pecans Directions
  1. Toss the pecans in the egg white and sugar.
  2. Place on a cookie sheet and bake at 350 degrees for 10 minutes or until golden brown.
Combined Directions
  1. Slice pears and place on plate or platter, varying colors.
  2. Toss the Baby arugula in the cider vinaigrette and place in the center of the plate or platter.
  3. Top the salad with Rogue River blue cheese and the candied pecans.
Join Salty's VIP Insider Email List to receive exclusive benefits including entry in our Free Brunch for a Year drawings held twice annually with winners at all three locations.
Please add reply@vip.saltys.org to your address book to ensure you receive Salty's emails:

WORLD CLASS SEEFOOD, Steaks, Service & Smiles!®

Salty's is truly in a class by itself. We work hard to please you with our award-winning Northwest seafood and steak cuisine and perfectly friendly service. Indeed, the diners of OpenTable, the readers of Seattle Weekly, and the Best of Western Washington vote Salty's the top seafood and waterfront view restaurants in both Seattle and Portland year after year.