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Add a photoRaciónes: 8
Ingredientes
- 4 x Red d'Anjou, Green d'Anjou, or possibly Bosc pears or possibly
- 12 x Seckel pears (1 -1/2 to 2 lb.)
- 3 c. dry red wine, such as Ashland Vineyards Merlot
- 1/2 c. packed brown sugar
- 1/4 c. each balsamic vinegar, orange juice, and lemon juice
- 2 tsp grated lemon peel
- 1/2 tsp black peppercorns
- 1 x cinnamon stick (3 in.)
- 12 c. (about 12 ounce.) mixed salad greens, rinsed and crisped
- 1 1/2 c. matchstick-size jicama pcs Prep and Cook time: About 50 min
Direcciones
- 1. Cut spears lengthwise into halves; core and stem.
- 2. In a 3- to 4-qt pan, bring wine, brown sugar, vinegar, orange and lemon juices, lemon peal, peppercorns and cinnamon stick to a simmer over medium-high heat. Add in pears, reduce heat, and simmer, covered, till pears are tender when pierced with a fork, about 15 min. With a slotted spoon, lift pears from wine mix; set in a 9- by 13 inch backing dish to cold. Turn heat to high; boil till dressing is reduced to 1 c., about 20 min. Throw away cinnamon and peppercorns; cold slightly. (If making ahead, cover and refrigeratepears and dressing separately up to 1 day; rinse and crisp salad greens 1 day ahead.)
- 3. In a large bowl, gently mix salad greens with 2/3 c. of the dressing.
- Proportionately distribute dressed greens on 8 salad plates. Place a pear half (or possibly 3 halves if using Seckel pears) in the center of each plate and scatter jicama pcs around pears on greens. Spoon remaining dressing equally over pears and greens.
- Makes: 8 servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 102g | |
| Recipe makes 8 servings | |
| Calories 128 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.01g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 7mg | 0% |
| Potassium 133mg | 4% |
| Total Carbs 15.95g | 4% |
| Dietary Fiber 0.1g | 0% |
| Sugars 13.91g | 9% |
| Protein 0.1g | 0% |
