This elegant salad is not only beautiful, it’s a magical layering  of flavors:  sweet, wine-infused pear with peppery arugula and rich burrata, drizzled with a light, gently tart champagne vinaigrette.

It doesn’t require much hands-on cooking, just a slow simmer on the stovetop in a pan with wine, water,  orange slices, cinnamon  sticks and honey. The citrusy aroma fills your kitchen while your hands are free for other tasks.

This one was made during the holidays so I added pomegranate seeds and walnuts but it’s optional.

Ingredients (feeds 4)

4 Bosc Pears – ripe but still firm – peeled (stems on if possible)

4 cups of baby arugula

4 4 ounce pieces of burrata

2 cups white wine

4 cups water (or enough to cover the pears)

1/4 cup honey

1 seedless lemon

2 cinnamon sticks

Sprinkling of pomegranate seeds and chopped walnuts (optional)

Instruction

To Poach the Pears.

Peel the pears. Cut a thin slice off the bottom so they can stand up in the pan and the plate.  Add the water, wine, honey  and cinnamon sticks, into a medium saucepan and place over medium/high heat. Stir to melt and incorporate the honey. Zest the lemon and add it to the pan. Squeeze its juice along with the rest of the lemon and add to the pan. Lower the heat allowing the liquid to gently simmer. Add the pears upright. Liquid should cover most of the pears. Continue to simmer for about 20 minutes depending on the size of the pears. They should be tender but still firm able to hold their shape. When done remove the pears with a slotted spoon and place onto individual plates.

Vinaigrette

3 tablespoons champagne (or white wine) vinegar

1 tablespoon dijon mustard

1/2 cup extra virgin olive oil

Salt and pepper to taste

Place vinegar and mustard in a small bowl. Slowly add the oil, while whisking briskly. This will emulsify the dressing. This will be enough for several salads. Refrigerate what remains. It will separate. Stir or shake to incorporate before reusing.

Place the arugula into a separate bowl. Season. Add the pomegranate and walnuts if using. Drizzle with a small amount or dressing. About 2 or 3 tablespoons or just enough to dress the green. Toss and place about a cup into each dish next to the pear. Add the burrata and serve.