Poached Pear Winter Salad

Poached Pear Winter Salad

Looking for a quick and easy yet delicious aperitivo? Try this poached pear winter salad made with tradition Veneto ingredients including Prosecco DOC, Grana Padano DOP and Radicchio Rosso di Treviso IGP.



Prepare the poaching liquid. Bring the Prosecco DOC to the boil, add the sugar and cinnamon and the peeled pears making sure they are well covered by the liquid. Seal the pot with plastic wrap and let it simmer gently for about 10 minutes, until the pears have softened. Let them cool in the poaching liquid.

Wash and trim the salads and cut into segments. Slice the pears and build your salad directly on the plate.

To make the dressing, mix honey, balsamic, olive oil and a pinch of salt into a small bowl. Top the salad with the toasted nuts and the Grana Padano shavings and dress with the balsamic and honey dressing.

When was the last time you had dinner in an Italian restaurant in Canada and you thought you were dining in Italy? That’s exactly how “Ospitalità Italiana Certified”restaurants want you to feel when you visit their fine dining establishments.

Ospitalità Italiana is an official certification from Unioncamere, Italy’s federation of local Chambers of Commerce and Industry, that tells you that the food you are enjoying is unquestionably Italian: products are authentic, ingredients genuine and recipes true to the thousand year history of Italian cuisine.

Canada is home to some leading Italian Chefs. Passionate and innovative, many have refined their skills and advanced their knowledge directly in Italy. In addition, Montréal boasts a fabulous cooking school ITHQ where young aspiring chefs learn Italian technic and Italian traditional recipes from the masters.

So the next time you make reservations for an Italian dinner in a Montreal restaurant, ask if they’ve received the Ospitalità Italiana seal of approval. You will enjoy the true Italian taste.