Provolone and Cranberry Poached Pear Salad
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.
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.