Provolone and Cranberry Poached Pear Salad

Servings: 8

Get the Pan!

March is a month of transition, and so a good time to still serve something wintry and yet full of the promise of spring. Our pear salad is light and yet earthy, a warm harbinger of what’s coming just around the corner.



2 cups purified water
4 cups cranberry juice
1 tablespoon vanilla extract
2 tablespoons fresh-squeezed orange juice
3 Bartlett pears, peeled and cored
8 cups spring mix of baby lettuces
1/2 cup dried cranberries
1/2 cup shredded aged Provolone cheese
Honey-mustard vinaigrette dressing of choice 

Provolone and Cranberry Poached Pear Salad recipe 


In a large saucepan coated with Teflon™ non-stick, combine the water and the cranberry juice over medium heat. Add the vanilla, the orange juice, and the pears. Bring to a boil; reduce the heat and let simmer for 20 minutes or until the pears are tender when pierced with a fork. Remove the pan from the stovetop and use a slotted spoon to transfer the pears from the pan to a holding plate.

Let the pears cool to room temperature, and when ready to serve, divide the lettuce into bowls and sprinkle with the cranberries and the cheese. Slice the pears in half lengthwise and cut into thin wedges. Place onto each serving plate and toss gently. Pass around the dressing and enjoy.