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by Salty’s Portland Chef Jeremy McLachlan
(Serves 4 to 6)
2 Pinot Gris-poached pears, see recipe below
2 Pinot Noir-poached pears, see recipe below
8 ounces arugula
6 tablespoons cider vinaigrette, see recipe below
1/2 cup Rogue River bleu cheese
1/2 cup candied pecans, see recipe below
Slice pears and place on plate or platter, varying colors. Toss the Baby arugula in the cider vinaigrette and place in the center of the plate or platter. Top the salad with Rogue River blue cheese and the candied pecans.
Pinot Gris-Poached Pears
1/2 bottle Willakenzie Pinot Gris
3/4 cup sugar
1 bay leaf
pinch cinnamon
pinch nutmeg
2 d’Anjou pears
In a sauce pot add wine, sugar, bay leaf and cinnamon and boil for 5 minutes. Peel both pears and cut in half. With a small spoon take the center out of the pears. Place the pears in the liquid and let simmer for 2 minutes. Place the pears in the refrigerator keeping them in the liquid.
Pinot Noir-Poached Pears
1/2 bottle Willakenzie Pinot Noir
1/4 cup sugar
1 bay leaf
pinch cinnamon
pinch nutmeg
2 d’Anjou pears
In a sauce pot add wine, sugar, bay leaf and cinnamon and boil for 5 minutes. Peel both pears and cut in half. With a small spoon take the center out of the pears. Place the pears in the liquid and let simmer for 2 minutes. Place the pears in the refrigerator keeping them in the liquid.
Cider Vinaigrette
1 cup apple cider
1 teaspoon minced shallot
1 teaspoon minced ginger
1/4 cup apple cider vinegar
1 cup canola oil
salt to taste
Add the apple cider, shallot and ginger in a sauce pot, bring to a boil and cook for 10 minutes. Chill the mixture and then add the vinegar. Slowly whisk in the canola oil and season to taste.
Candied Pecans
1/2 pound whole pecans
2 each egg whites only
3/4 cup sugar
Toss the pecans in the egg white and sugar. Place on a cookie sheet and bake at 350 degrees for 10 minutes or until golden brown.
