Red Wine Poached Pear and Arugula Salad with a Rosemary Red Wine Vinaigrette

Red Wine Poached Pear and Arugula Salad with Rosemary Red Wine Vinaigrette


  1. Preheat oven to 375°.
  2. In a medium mixing bowl, combine brown sugar, melted butter and pecans. Toss to coat.
  3. Spread mixture on a parchment-lined baking sheet and bake for 7-10 minutes or until sugar has melted. Allow to cool completely and crumble.
  4. In a large sauté pan, combine red wine, sugar, rosemary sprigs and cloves. Place pears, cut side down, in mixture. Cut out a circle of parchment paper the same size as the sauté pan and cover sauté pan.
  5. Heat on very low heat for 20-30 minutes. Liquid should only steam slightly, not boil. When pears have softened, remove from pan and slice thin. Reserve in refrigerator.
  6. Return pan to stovetop on medium heat and reduce until wine is syrup consistency. Remove rosemary sprigs and allow mixture to cool in freezer for 10-15 minutes.
  7. In a large mixing bowl, combine reduction, vinegar and honey. Whisk to combine.
  8. Toss arugula in dressing and plate. Top with pears, crumbled pecans and shaved parmesan.

Recipe Courtesy of Chef Kevin, ALDI Test Kitchen