Cider Poached Pear & Arugula Salad

This salad contains a beautiful balance of sweet, bitter, and savory flavors. Peppery arugula and crisp radicchio create a vibrant base rich in antioxidants and digestive-supporting phytonutrients, while tender cider-poached pears add natural sweetness and fiber. Chai-spiced walnuts bring warming spice and heart-healthy fats, and crumbled bleu cheese adds a creamy, tangy finish.

INGREDIENTS

2 Cups Arugula

1/3 Cup Radicchio, Julienne

4 oz Cider Poached Pear

1/2 oz Chai Spiced Walnuts

1/2 oz Bleu Cheese, Crumbled

CIDER POACHED PEARS

(recipe yields 16 oz)

1 each Cinnamon Stick

4 each Star Anise, Whole

2 slices Ginger, Fresh

2 2/3 Cups Apple Cider

2 Tbsp + 2 tsp Cane Sugar

2 each Pears, Bartlett

1 tsp Lemon Zest

CHAI SPICED WALNUTS

(recipe yields ~4 oz)

4 oz Walnuts, Chopped

3/4 tsp Brown Sugar

1 1/2 tsp Chai Tea, Instant Powder Mix

1 1/2 Tbsp Aquafaba

INSTRUCTIONS

To Make the Cider Poached Pears:

1. Peel the pears, keeping the stem intact. Use a melon baller (or spoon) to remove the core from the bottom without removing the stem.

2. In a pot (wide enough to hold the pears nestled closely), combine the apple cider, cane sugar, cinnamon stick, star anise, ginger, and lemon zest.

3. Bring the mixture to a simmer over medium heat, stirring until the cane sugar is completely dissolved.

4. Gently place the peeled pears into the simmering liquid. They should be submerged. If they are not fully covered, add a bit more cider or water.

5. Reduce the heat to low so the liquid is barely simmering (just a few bubbles breaking the surface). Poach the pears for 25–40 minutes. The time will vary significantly based on the ripeness of the pears.

6. The pears are done when they are tender enough to be pierced easily with a skewer or paring knife but still retain their shape.

7. Once cooked, turn off the heat but leave the pears submerged in the poaching liquid. This allows them to cool slowly and continue absorbing the flavor and color of the syrup.

To Make the Chai Spiced Walnuts:

1. Preheat your oven to 300° F. Line a sheet pan with parchment paper or a silicone mat.

2. In a medium bowl, thoroughly whisk together the brown sugar and instant chai powder mix until no clumps remain.

3. In a separate large bowl, whisk the aquafaba until it is light and frothy (it should look foamy and slightly opaque).

4. Add the walnut pieces to the bowl with the frothy aquafaba. Toss until all the nuts are evenly coated with the mixture.

5. Pour the entire chai spice mix over the walnuts. Toss and stir vigorously with a spatula until every piece is completely covered and the spice mixture has adhered evenly.

6. Pour the coated walnuts onto the parchment lined sheet pan, ensuring they are in a single layer for even baking.

7. Bake for a total of 30–35 minutes, stirring and flipping the walnuts every 10 minutes to ensure they cook evenly and crisp up on all sides.

8. Remove the walnuts from the oven when they are deeply fragrant and the coating looks dry. Immediately transfer the parchment paper (with the walnuts) to a wire rack. As the walnuts cool, they will become hard and crunchy.

9. Once completely cool, break up any large clusters and store the spiced walnuts in an airtight container at room temperature for up to 3 weeks.

To Assemble the Salad:

1. Place the arugula and radicchio into your serving bowl and top with the cider poached pear (sliced), chai spiced walnuts, and bleu cheese crumbles. Finish by drizzling on some of the pear poaching liquid over the salad (optional).