Poached Pear, Spinach, & Macadamia Nut Salad with Chevre

Makes 12 Servings

Ingredients

• 1 (750 ml) bottle of dry red wine
• ¾ cup sugar
• 1 vanilla bean, split lengthwise
• 2 star anise
• 1 thin strip of lemon peel (about 3-inch x ½-inch), yellow part only
• 3 ripe, firm Anjou pears
• 6 quarts baby spinach leaves, rinsed and crisped
• 1 (6 ounce) jar of macadamia nuts (roasted and salted or honey-roasted)
• 4 ounces fresh chevre cheese
• 1/3 cup mild olive oil
• 3 tablespoons rice vinegar
• 1 tablespoon honey
• 1 tablespoon whole-grain mustard
• 1 tablespoon dried thyme
• Salt and black pepper
• Pomegranate seeds, for garnish

Directions

1. In a 5-quart pan set over medium heat, add wine, sugar, vanilla bean, anise, and lemon peel; bring ingredients to a simmer.
2. Meanwhile, peel pears then cut in half lengthwise; core. Place pears in wine mixture then cover and simmer, turning occasionally, for about 15 minutes, until pears are just tender when pierced. Remove pan from heat and allow pears to cool in liquid, turning occasionally, for at least 30 minutes. Once cooled, remove pears with a slotted spoon. Reserve 3 tablespoons of cooking liquid.
3. Slice pears lengthwise then place in a large bowl. Add spinach and macadamia nuts to bowl then coarsely crumble half of the cheese over salad.
4. In a small bowl, add olive oil, rice vinegar, honey, mustard, thyme, and the 3 tablespoons of the reserved pear-poaching liquid; whisk ingredients together. Pour over salad then gently toss to coat; season salad with salt and black pepper. Crumble remaining cheese over salad then sprinkle with pomegranate seeds.