Darjeeling-Poached Pears with Goat Cheese Salad
Pears poached in Darjeeling tea become silky and fragrant, then served over mixed greens with creamy goat cheese and walnuts.
Poaching pears in Darjeeling tea infuses them with a subtle floral, muscatel flavor that transforms a simple fruit into something elegant. The tea's light tannins give the pears a beautiful golden hue.
The poaching liquid doubles as a dressing base—reduce it with a splash of white wine vinegar and olive oil for a tea-infused vinaigrette that ties the whole dish together.
Creamy goat cheese provides a tangy counterpoint to the sweet pears, while toasted walnuts add crunch. Peppery arugula rounds out the salad with a fresh bite.
This salad works as a stunning appetizer or a light lunch. It looks impressive on the plate but comes together in under 30 minutes.
Ingredients
- 2 ripe but firm pears, halved and cored
- 3 cups brewed Darjeeling tea (strong)
- 3 tbsp honey
- 1 cinnamon stick
- 100g fresh goat cheese, crumbled
- 4 cups mixed arugula and greens
- 1/3 cup walnuts, toasted
- 2 tbsp olive oil
- 1 tbsp white wine vinegar
- Salt and pepper
How to make it
- 1Brew Darjeeling tea strong (3 bags or 3 tbsp loose leaf in 3 cups water). Pour into a saucepan, add honey and cinnamon stick.
- 2Add pear halves cut-side down. Simmer gently for 15–20 minutes until tender but not mushy. Remove pears and set aside.
- 3Reduce poaching liquid over high heat to about 1/4 cup (5 minutes). Discard cinnamon. Whisk in olive oil and vinegar to make dressing.
- 4Arrange greens on plates. Slice each pear half into a fan and place on greens.
- 5Top with crumbled goat cheese and toasted walnuts. Drizzle with the tea vinaigrette.
- 6Season with salt and pepper. Serve immediately.
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