Poached Pear and Champagne Vinaigrette Spinach Salad

Robert Hall’s Poached Pear and Champagne Vinaigrette Spinach Salad

Champagne Vinaigrette

¼ cup Champagne vinegar
1 tbsp minced shallot
1 tbsp Dijon mustard
1 tbsp honey
½ cup Extra Virgin Olive oil
Salt and pepper to taste


Combine all ingredients except olive oil in a blender and pulse for a few minutes. Blend on medium speed as you drizzle in the olive oil until emulsified. Add salt and pepper to taste

Poire a la Beaujolais

4-6 firm pears peeled and sliced thick ( D’anjou or bosc )
2 cups deep colored red wine of choice
Zest of 1 orange
1 cinnamon stick
2 cardamom pods
4 cloves


Combine all ingredients except pears into small pot and whisk together well. Add pears to pot making sure they are fully immersed in the liquid and bring to a boil over medium heat. Reduce to a simmer and let cook for 20 minutes until fork tender or the pears reach desired consistency. Remove from heat and let cool in liquid until ready to use.  

Spinach Salad


3 cups baby spinach
2 tbsp Champagne vinaigrette
4 slices poached pear
1 tsp pepitas (toasted and spiced to taste)
1 oz bleu cheese of your choice, crumbled


Toss the baby spinach in the vinaigrette until well dressed. Place in a bowl and top with a few slices of the pears, bleu crumbles and pepitas.


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