For the Vinaigrette:
- 4 Tbsp Sutter Buttes Cranberry Balsamic Vinegar
- 8 Tbsp or more Sutter Buttes Arbequina Extra Virgin Olive Oil
- 1/2 tsp Sutter Buttes Chardonnay Mustard (or any whole seed mustard)
- 1 small minced shallot
- salt and pepper to taste
Whisk oil, vinegar, mustard and shallots together. Add salt and pepper to taste.
To Poach Pears in Fruit Syrup:
- 1 cup each Strawberries and Raspberries
- 1/4 cup sugar
- 1/2 cup water
- 1 vanilla bean
- 2-3 pears, firm such as Bartlett, peeled, cored and halved.
In a saucepan, add fruit, water, sugar, and vanilla bean. Cook on meduim heat until a syrup forms. Strain fruit from syrup. Return fruit syrup to saucepan and place pears in syrup. Simmer pears in syrup for about 10 minutes to keep the pears slightly firm, but develop a beautiful ruby exterior.
Save fruit and syrup as a dessert topping later in the meal.
Directions:
Toss greens with the 2-3 Tbsp of cranberry balsamic vinaigrette. Top with toasted walnuts and dried cranberries. Slice poached pears and add to the side of the salad in a fan along with goat cheese on crostini.