Bocconcini & Pear Salad


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Bocconcini and Pear Salad

Author: The Chef   ( Feb 13, 2013 )


  • Pears (almost ripe Bartletts but Bosc, Packam or Anjou are ok)
  • Cranberry juice (ocean spray preferred)
  • Bocconcini (or any fresh mozzarella)
  • Toasted sliced almonds
  • Dried Cranberries
  • Maple Syrup
  • Cider Vinegar
  • Baby Spinach

Reduce 2 cps cranberry juice over high heat by half. Use 3/4 to make a marinade by adding 1 oz maple syrup.

You will need 8 pieces of bocconcini for 6 servings. Pour 1/2 cp cooled marinade over bocconcini a couple of hours before making the salad.


Toast sliced almonds until golden (don't worry about the amount - leftovers keep almost indefinitely and can be used for all kinds of things from ice cream toppings to pasta sauce additions).


Use the last 1/4 of the reduced cranberry juice to make dressing by whisking in 1/2 oz cider vinegar and olive oil until you have the right consistency.  (We always aim for an acid balance that does not preclude the continued quaffing of wine.)


Place spinach leaves on salad plates. Place grill pan (or saute pan) on moderately high flame with 1 tsp butter. When bubbling, add pear slices and grill on both sides until warm through and starting to turn color. Add 1/2 oz of marinate per serving and bocconcini pieces (cut in thirds) - four pieces per salad - until the bocconcini begins to soften.  Arrange 5 pear slices and 4 bocconcini pieces on top of the spinach.  Dress with 1 oz of the cranberry vinaigrette and top with dried cranberries and toasted almonds.


If you are doing this salad for more than 4 persons, finish your pear slices first and do the bocconcini afterwards so the bocconcini does not become too soft to plate.