Ingredients
Salad3 Bosc Pears, peeled and cut in half. Core removed.
1 Asian Pear, core removed and diced into 1/2" cubes
1 head Frisee (about 4 cups cleaned), washed and dried
1 cup Italian parsley leaves, stems removed and roughly chopped
1/4 cup Sliced almonds, toasted and chopped fine
Poaching Liquid
1-1/2 cup Red verjus
1/4 cup Honey
1 Small cinnamon stick
1 piece Star anise
1 Tbl. Black peppercorns
2 slices Fresh ginger, 1/4" thick about the size of a quarter
Vinaigrette
1 Tbl. Minced shallots
1 tsp. Minced fresh ginger
1 Lemon, juiced
1/4 cup White verjus or champagne vinegar
3/4 cup Almond oil
Description
Poached Bosc Pears With Frisee And Asian Pear Salad And Toasted Almond Vinaigrette, Recipes From GourmetSleuth
Gourmet Sleuth
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