1 pound purée of usa bartlett pear firm cored peeled
2 tablespoons olive oil extravirgin
2 ounces goat cheese crumbled
0.5 cup golden raisins
2 teaspoons honey dijon mustard
2 strips lemon zest (2-inch)
8 cups the salad mixed
2 strips orange zest (2-inch)
1 inch onion red separated
750 milliliter wine sweet
2 inch vanilla pod split
2 cups water
2 tablespoons balsamic vinegar white
Equipment
bowl
frying pan
sauce pan
whisk
Directions
Combine 2 cups water and wine in a large saucepan over medium heat. Scrape seeds from vanilla bean; add seeds, bean, and next 3 ingredients (through orange rind) to pan; bring to a boil. Reduce heat, and simmer 15 minutes or until pears are tender.
Drain and cool, and discard bean and rinds. Slice pears in half lengthwise, and cut into thin wedges.
Place 1 cup greens on each of 8 plates. Top each serving with 1 red onion slice, 1 tablespoon raisins, 1/3 cup pears, and 1 tablespoon cheese.
Combine oil, vinegar, and mustard in a small bowl; stir with a whisk until smooth.
Drizzle about 1 teaspoon dressing over each salad.
