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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Pear Bocconcini Salad Recipe

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This recipe for Pear Bocconcini Salad, by , is from The McCollum Family and Friends Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Joan McCollum


3 - pears (almost ripe Bartletts but Bosc, Packam or Anjou are okay)
2 cups - cranberry juice -
8 pieces - Bocconcini (or any fresh mozzarella) - each piece cut in three
1 oz. - maple syrup
oz. - cider vinegar
oz. - olive oil
Baby Spinach
Toasted sliced almonds
Dried cranberries

1. Reduce 2 cups cranberry juice over high heat by half. Use to make a marinade by adding 1 oz. maple syrup.
2. You will need 8 pieces of bocconcini for 6 servings. Pour cup cooled marinade over bocconcini a couple of hours before making the salad.
3. Toast sliced almonds until golden.
4. Use the last of the reduced cranberry juice to make dressing by whisking in oz. cider vinegar and olive oil until you have the right consistency.
5. Place spinach leaves on salad plates.
6. Place grill pan (or saute pan) on moderately high heat with 1 teaspoon butter. When bubbling, add pear slices and grill on both sides until warm through and starting to turn color. Add oz. of marinate per serving and bocconcini pieces (cut in thirds) - four pieces per salad - until the bocconcini begins to soften.
7. 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.

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