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Cinnamon Horchata Ale Poached Pear Salad


In a large pot, bring beer, lemon peel, sugar and cinnamon stick to a simmer. Place in peeled pears and simmer gently for 15-18 minutes, until pears are soft and fork tender. Remove from liquid and let cool. Reserve _ cup of the cooking liquid for the dressing.

In a small bowl, combine reserved cooking liquid, red wine vinegar, olive oil and mustard and mix well.

To construct the salad, combine spinach and arugula and lightly dress with vinaigrette. Place one pear half on top of the greens, and garnish by crumbling the blue cheese and pecans around the salad. Dress lightly with desired amount of dressing.

Makes 6-8 servings

Total cooking time; 25 minutes