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Poached Pear Salad with blue cheese, glazed walnuts, blue cheese, and a creamy sherry dressing is easy, fresh, and delicious. A lighter restaurant copycat of an Italian Country Salad, this recipe can be an elegant and simple side dish. But you can also add your favorite protein to make it a satisfying dinner salad.
I love my husband, and we had some pretty fun dates back in the day. But I cannot tell a lie, there’s someone else with whom I used to go out for date nights pretty regularly, and we always had a blast. And this person is actually still a huge part of my life.
It’s my mom!
After I graduated from college, I moved back home since my job was nearby and rent for apartments in New Jersey is ridiculous. In the years I was living at home, my sister was in the teenage stage of being too cool for school and little miss social butterfly. So whether it was hanging out with friends, cheerleading, or whatever teenagers did back in the early 2000’s, she didn’t want to be with her mom and much older sister on Friday nights. My stepfather was working nights at that time. And, well, I was 21 going on 40, and working a job that at times was exhausting.
So after a long, hard week, mom and I often had a date night on Fridays. We would go to lots of different places, but we had two staples. One was a Mexican restaurant where we would split a small pitcher of sangria and a Mexican pizza.
But when we were feeling really tired and lazy, we went to our favorite restaurant down the road, ordered a glass of Riesling, and the Italian Country Salad from Old Man Rafferty’s. Well, I always ordered it. And she sometimes ordered it. But it might just be my favorite salad ever.
Italian Country Salad
The original Italian Country Salad stars with a base of mixed baby greens. It is topped with tender poached pears, candied walnuts, and blue cheese. Everything is tossed in a light sherry vinaigrette. While amazing in its original form, I had to put my own spin on it. Some of these twists make it a little healthier, others are just easier based on the ingredients I often have on hand, and a few tweaks might actually personalize it a bit and make it even better.
Despite the changes, every time I eat it I feel like I am back home in New Jersey, sitting on the patio of my favorite restaurant, a glass of Riesling in hand, eating my favorite salad, with one of my favorite people – my mom!
Poached Pears
I’m not sure how they make their poached pears, but I poached them in White Zinfandel, which is my mom’s favorite, with just a bit of honey for some sweetness. You could also use a Riesling or another sweeter wine. I do lighten up on the sweetener compared to many poached pear recipes since this is a salad, not a dessert.
Honey Glazed Walnuts
The walnuts on the restaurant salad have a super thick, super sweet coating of sugar. I went with just some honey and a touch of cinnamon, and it still adds plenty of sweetness and crunch, plus the toasty walnut flavor.
Blue Cheese
For the Italian country touch, Old Man Rafferty’s uses Gorgonzola. However, any blue cheese will do, whether is a classic Wisconsin Maytag or a French Roquefort or a British Stilton.
Sherry Vinaigrette
I used a light Creamy Sherry Greek Yogurt Dressing versus the sherry vinaigrette on the original salad because I just love using Greek yogurt to make my salad dressing creamy and smooth.
Poached Pear Salad Recipe
Now that we’ve talked about what is in the salad, let’s break down the components to make it. It may look like a lot, but each part of the salad can be prepared ahead of time, then just assembled right before serving.
For the poached pears
- White Zinfandel – you can also use Riesling or another sweet white wine
- Honey
- Lemon juice
- Pears – peeled, halved, stems removed, and cored
For the honey glazed walnuts
- Walnuts – halves or large pieces
- Honey
- Ground cinnamon
For the dressing
- Plain Greek yogurt
- Sherry vinegar
- Olive oil
- Dijon mustard
- Salt and pepper
For the salad
- Mixed greens – baby greens, spring mix, or your favorite tender salad grees
- Crumbled Gorgonzola – or your favorite blue cheese
Directions
- Poached pears – bring the white wine, honey, and lemon juice to a simmer in a large saucepan. Add the pear halves and poach, uncovered, for about 10-12 minutes, until they turn tender. Cool completely while still in the poaching liquid.
- Honey glazed walnuts – toast the walnuts in a skillet for 2 or 3 minutes, add the honey and cinnamon, and stir to coat. Cook for 5 minutes until coated and toasted. Cool on a baking sheet lined with wax paper or a silicone baking mat.
- Sherry dressing – combine the ingredients in a bowl or jar and whisk or shake vigorously until combined and smooth.
- Assemble the salad – divide the mixed greens between the plates, slice the pears and place on top, sprinkle with walnuts and blue cheese, and drizzle with dressing.
Make-ahead tips
Poached Pears – can be made ahead and stored in the refrigerator overnight. Once cooled, remove from the poaching liquid to an airtight container so they don’t get mushy.
Honey Glazed Walnuts – once cool, store in a plastic storage bag or airtight container at room temperature.
Sherry Dressing – store in the refrigerator in a jar or other container for up to 3 to 4 days.
Make it a Meal
From this recipe, you can make eight side salads or four dinner salads. It can be satisfying on its own, but it’s also a fabulous base if you want to add your favorite protein, such as…
It also makes a lovely light side dish for…
More salad recipes
- Strawberry Mango Avocado Salad
- Cobb-Style Lobster Salad
- Strawberry Spinach Salad with Poppyseed Dressing
- Romaine Wedge Salad with Hot Bacon Dressing
- Grilled Chicken Salad with Berries
- Healthy Chicken Caesar Salad
- Spinach Salad with Simple Vinaigrette by Cooking Chat
Italian Country Salad
Ingredients
For the poached pears:
- 1 cup white zinfandel wine or other sweet white wine
- 2 tablespoons honey
- 1 tablespoon lemon juice
- 2 pears peeled, halved, stems removed, and cored
For the honey glazed walnuts:
- 1 cup walnuts halves or large pieces
- 2 tablespoons honey
- ⅛ teaspoon ground cinnamon
For the creamy sherry Greek yogurt dressing:
- 1/2 cup plain Greek yogurt
- ¼ cup sherry vinegar
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- salt & pepper to taste
For the salad:
- 4 cups Mixed greens
- 4 oz. crumbled Gorgonzola cheese about 1 cup
Instructions
For the poached pears:
- Stir together the white wine, honey, and lemon juice in a large saucepan.
- Bring the mixture to a simmer over medium-high heat and add the pear halves.
- Poach the pears, uncovered, for about 10-12 minutes, until they turn tender, but not mushy.
- Remove from the heat and cool completely while still in the poaching liquid. Can be made ahead and stored in the refrigerator overnight.
For the honey glazed walnuts:
- Line a baking sheet with wax paper or a silicone baking sheet. Set aside.
- Heat a small skillet over medium heat, then add the walnuts and toast for 2 or 3 minutes.
- Add the honey and cinnamon and stir to coat evenly.
- Cook over medium heat for 5 minutes, stirring often until coated and toasted.
- Pour the nuts onto the prepared baking sheet and quickly separate the nuts. Let cool completely.
For the creamy sherry Greek yogurt dressing:
- Combine the ingredients in a bowl or jar and whisk or shake vigorously until combined and smooth.
- You will probably have more than you need. Save it for another use. It will keep in the refrigerator for several days.
For the salad:
- Thinly slice the poached pears.
- Divide the mixed greens between eight side salad plates or four entree plates. Then top with pear slices, honey glazed walnuts, and blue cheese, and drizzle with the dressing.
Notes
Did you make this?
Leave a rating below and tag @cupcakesandkalechips on Instagram and hashtag it #cupcakesandkalechips
Categories:
Enjoy!
More of mom’s favorite recipes from other bloggers.
Starters (Appetizers, Beverages, Breakfast):
- Frozen Pina Colada by The Redhead Baker
- Goats Cheese Rolls with Honey and Thyme by Manu’s Menu
- Mom’s Famous Poppy Seed Bread With A Citrus Glaze by And She Cooks
Salads, Side Dishes, and Sauces:
- Homemade Perogies by A Kitchen Hoor’s Adventures
- Mom’s Potato Salad by Palatable Pastime
- Polish Haluski (Pan Fried Noodles & Sauerkraut) by The Crumby Cupcake
- Zippy Barbecue Sauce by Amee’s Savory Dish
Main Dishes:
- Chicken and Egg Salad Sandwich by The Freshman Cook
- Grilled Chicken with Poblano Cream Sauce by Casa de Crews
- Fried Smelt by A Day in the Life on the Farm
- Granny Smith’s Meatloaf by Get the Good Stuff!
- Jean’s Best Vegetable Soup by Food Lust People Love
- Mama’s Favorite Southern Fried Chicken by The Chef Next Door
- Cheese & Onion Enchiladas by The TipToe Fairy
- Lentil Toastadas by Grumpy’s Honeybunch
- Moussaka by My Life Cookbook
- Shirley’s Potato Soup by Our Good Life
- Mom’s Spare Ribs To Go by An Italian in my Kitchen
- Mom’s Sukiyaki: Japanese Beef and Vegetables Hot Pot by Asian In America
- Myra’s Super Supper by Tramplingrose
- Pizza Meatloaf by A Mind Full Mom
Desserts:
- Apple Bread Pudding with Butterscotch Sauce by Hezzi-D’s Books and Cooks
- Apple Crisp by Cindy’s Recipes and Writings
- Baklava by That Skinny Chick Can Bake
- Butter Balls by Feeding and More
- Carrot Cream Cheese Coffee Cake by Pies and Plots
- Chocolate Cherry Truffle Cheesecake by What Smells So Good?
- Crustless Pecan Pie Rice Pudding by Desserts Required
- Double Layer Chocolate Cake with Red Wine Chocolate Buttercream by Fantastical Sharing of Recipes
- Easy Classic Date Squares by She Loves Biscotti
- Gluten Free Strawberry Rhubarb Cake by What The Fork Food Blog
- Lemon Cookies with White Chocolate and Mint by The Finer Cookie
- Apple Pie by Wholistic Woman
- Mom’s Famous White Icing by Monica’s Table
- Mayonnaise Cake by My World Simplified
- Pavlova with Raspberries and Cream by Caroline’s Cooking
- Rocky Road Brownie Sundae for Mom by The Weekend Gourmet
- Rose Shortbread Cookies by Baking Sense
- Sour Cream Cheesecake by Magnolia Days
Plus What Mom Really Wants for Mother’s Day plus Mom’s Favorite from Sunday Supper Movement
Looks delish! Thanks for sharing this with us! I must try it!
Smiles from Chippy White Cottage,
Rebecca
This salad looks so good! AND I’m a Jersey girl too and love Old Man Rafferty’s salads. Have been there several times and always order one of their salads
Thanks for sharing this great salad and your memories with mom.
What a beautiful salad and story!! Date nights with Mom are so fantastic.. I only wish I lived closer to my Mom to enjoy nights out more often. Thanks for sharing this recipe. Loving participating in #SundaySupper and getting all these great recipe ideas 🙂
I miss date nights with my mom too. She is a few hours away now, and when we are there, she wants time with the grandkids!
This is one of my favorite combos, too—pears, walnuts, blue cheese and greens! I loved hearing about your wondeful mother-daughter times 🙂
First of all, stunning salad! And secondly, I love date nights with my mom 🙂 I hope my daughter one days looks forward to a few Friday nights with me too!
I’m sure she will!
This looks great! I’m not a blue cheese fan but my husband loves it! He’d be happy to have this as a starter.
It would be great with goat cheese or Brie too!
Wonderful flavor combination~
Lynn @ Turnips 2 Tangerines
Thanks so much Lynn!
What a nice combination of flavors and ingredients! The Greek yogurt dressing must taste wonderful with the poached pears.
Thanks Lynne! It is a tasty combo!
Date night with Mom is priceless. You made me remember the weekend trips I took with my adventurous mother. I really enjoyed reading through your post. Very touching and heart warming. Your salad is classic delicious! Thank you.
Thank you Kim! My mom and I used to take weekend trips too. It is such a special time!
This looks fantastic!
Thank you!!