Poached Pear and Champagne Vinaigrette Spinach Salad

Robert Hall’s Poached Pear and Champagne Vinaigrette Spinach Salad

Suggested wine pairing: Robert Hall 2019 Cavern Select Grenache

Champagne Vinaigrette

Ingredients
¼ cup Champagne vinegar
1 tbsp minced shallot
1 tbsp Dijon mustard
1 tbsp honey
½ cup Extra Virgin Olive oil
Salt and pepper to taste

Instructions

Combine all ingredients except olive oil in a blender and pulse for a few minutes. Blend on medium speed as you drizzle in the olive oil until emulsified. Add salt and pepper to taste

Poire a la Beaujolais

Ingredients
4-6 firm pears peeled and sliced thick ( D’anjou or bosc )
2 cups deep colored red wine of choice
Zest of 1 orange
1 cinnamon stick
2 cardamom pods
4 cloves

Instructions

Combine all ingredients except pears into small pot and whisk together well. Add pears to pot making sure they are fully immersed in the liquid and bring to a boil over medium heat. Reduce to a simmer and let cook for 20 minutes until fork tender or the pears reach desired consistency. Remove from heat and let cool in liquid until ready to use.  

Spinach Salad

Ingredients

3 cups baby spinach
2 tbsp Champagne vinaigrette
4 slices poached pear
1 tsp pepitas (toasted and spiced to taste)
1 oz bleu cheese of your choice, crumbled

Instructions

Toss the baby spinach in the vinaigrette until well dressed. Place in a bowl and top with a few slices of the pears, bleu crumbles and pepitas.