• Prep Time: 10 minutes
  • Total Time: 55 minutes
  • Yield: (6) 1 1/2 cup servings
  • Calories: 220
  • Total Fat: 7g
  • Cholesterol: 10mg


  • 1/2 cup Alessi Raspberry Balsamic VinegarAdd
  • about 3 cups water (enough to cover pears in pan)
  • 1/4 cup honey
  • Alessi Fresh Ground Black Peppercorns
  • 3 pears, slightly firm - peeled, halved and cored, leave on stem
  • 6 cups mixed leafy greans
  • 1 cup pomegranate arils
  • 1/2 cup Vigo Feta Cheese
  • 4 tablespoons Alessi Pine Nuts


  1. In a saucepan just large enough to hold pear halves on their sides, combine ingredients for poaching liquid - vinegar, water, honey and dash of black pepper. Bring to a boil, stirring until honey has dissolved. Arrange pears on their sides in a single layer in poaching liquid. Cover and simmer, turning occasionally, until tender, about 25 minutes. Using a slotted spoon, carefully transfer pears to a plate and let pears cool. Once cool, thinly slice pears lengthwise.
  2. To make a balsamic reduction, bring poaching liquid back to a boil; cook until slightly syrupy, deep brown in color, and reduced to 3/4 cup, about 15 minutes. Liquid will continue to thicken as it cools.
  3. Toss all salad ingredients together and drizzle with balsamic reduction.


If storing balsamic reduction, transfer to a covered container and refrigerate up to 3 days.
Store pears and syrup separately.