By: Chef Paul Short
From our 2017 Winery & Distillery Open House

Yield: 6 Salads

½ cup Wollersheim Dry Rosé wine
1 cup Peeled and diced pear
1 whole pear peeled and cored
¼ cup sugar
½ vanilla bean split

1 cup of micro beet greens
¼ cup of arugula
Salt and pepper

Dry Rosé Mustard Vinaigrette
¼ cup Wollersheim Dry Rosé wine
2 tablespoon Dijon mustard
¼ cup cider vinegar
1 cup of canola oil
1 tablespoon chopped shallot
1 tablespoon of chopped parsley

1. Place the Dry Rosé in a pot large enough to hold the whole pear and the diced pear. Add the sugar and vanilla bean with enough water to fully submerge the pear, and wine mixture together. Cut a Cartouche or paper parchment lid and place on top of pears and liquid. Gently bring the mixture up to the poaching temperature of 165°F (do not let it boil). Simmer together until the pears are tender but not too soft.
2. Lightly season greens with salt and pepper, set aside.
3. Add all the ingredients for the vinaigrette into a bowl except the oil. Start whisking the ingredients together while slowly whisking in the oil to form an emulsion.
4. Place the poached diced pears inside of a ring mold and drizzle a small amount of vinaigrette. Slice the whole pear in half, take one half and slice into a quarter, now while keeping the pear intact slice into thin slices and fan this around the ring mold filled with the pears. Gently toss the micro greens and a couple of the arugula leaves in the vinaigrette and place on top of the ring mold with the pears. Slide the ring mold away from the pears, keeping everything in place.