Fall Salad - Poached Pears with Butter Lettuce, Blue Cheese, and Pomegranate Vinaigrette

On the heels of yesterday's post indeed the weather has taken a turn for the warmer.  Today only moderately, but the weather girls (Dallas Raines where are you when I need you?) were going off tonight about how it's going to be in the 80's by Saturday for reals.  

I'm so confused. One minute we're wearing sweaters and boots, the next it's back to the shorts and tanks.  Yeah I still had some shorts out for wearing with tights, but it's the mindset people, the mindset I say!  To top it all off I had a bout of temporary insanity yesterday and consumed contraband.  Yeah that's right -gluten-filled. I think I thought I was in Whole Foods or Sprouts or something because I was focusing on warm-weather like dinners on the weekend, and the next thing you knew I was in some swirly whirly little shop with a lemon cream cheese cupcake stuffed in my mouth. (I always wondered what those places were all about).  What?? It had a piece of lemon on it!

I returned to the land of the living just in time to find the baseball playoffs still on (don't those things only last one day??)  and the Chef bellering at the top of his lungs to, well, the television (Jesus take the wheel).  Just as I was about to bake a load of brownies and crack open a bottle of wine to ease the pain, he asked if I wanted salad for dinner.  I was almost afraid to respond thinking it could have some sort of baseball-theme to it given his mindset at the time.  (dodger dog salad? uh no thanks.  i think i'll pass)

Luckily he was thinking seasonal goodness.  And so I share with you - just in time for the weekend.  Hope you have marvelous plans.
 
Poached Pears with Butter Lettuce, Blue Cheese, and Pomegranate Vinaigrette. 
Ingredients - Serves 2

*Pears 
1ea pear peeled and cut in 1/8
1C white wine
1/2C sugar
1/2C water
1t ea. allspice (whole), nutmeg (ground), black peppercorns (whole)
  
*Vinaigrette
2T olive oil
3/4T balsamic vinegar
2T pomegranate seeds
salt &pepper to taste 

*Miscellaneous 
2T blue cheese crumbles (goat cheese will also sub in great)
1C butter lettuce leaves

Method
Pears
Combine all ingredients except the pear and bring to boil.

Pre-liquid water and wine addition.

 Post water and wine addition on max heat burner.

Peel and cut the pear into eighths while bringing liquid to boil.  Once ingredients on stove top are boiling, drop the pears into the pot one at a time, turn off heat and cover.

Allow the ingredients in the covered pot to cool on the stove until they are room temperature - the residual heat will poach the pears perfectly.  It should take approximately half an hour.  Once cooled transfer to fridge and store in liquid.

Vinaigrette

Combine all ingredients and season to taste with salt and pepper.

To finish

Toss butter lettuce and pears (removed from liquid) together. Place in serving bowl.  Sprinkle blue cheese crumbles over top. Then drizzle vinaigrette over top.  Finish with cracked pepper if desired.

 
How about that?  Very easy to make and quite tasty, too.  I'm a big fan of pomegranates and blue cheese so those extra little elements brought all the flavors out perfectly.  If you get a chance to try it this weekend - or even in the upcoming weeks please let me know what you think.

And now it is the weekend.  What are your plans?  Not too much on the agenda here - a little tea, some walks, a possible movie and blocking J.Crew from my mind.  Have a great one!

Oh!  And a Happy, Happy Thanksgiving to all my Canadian friends!  Wish I could be at home celebrating with all of you.  Have a great long weekend filled with turkey and pumpkin pies and love!!  xoxo, Carrie