Champagne Poached Pear Salad with Crème Fraîche & Toasted Walnuts

By Trace Barnett

This elegant salad is a true celebration of the season. Sweet pears gently poached in champagne are paired with crisp radicchio or endive, creamy crème fraîche, and a sprinkle of toasted walnuts. It’s a beautiful starter for a dinner party or holiday table.

Champagne Poached Pear Salad with Crème Fraîche & Toasted Walnuts

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings:  4

INGREDIENTS

• 2 ripe but firm pears (Bosc or Bartlett work beautifully)
• 1 bottle (750ml) dry champagne or sparkling wine
• ½ cup sugar
• 1 strip lemon zest
• 1 cinnamon stick (optional, for warmth)
• ½ cup crème fraîche
• 1 small head radicchio or 12 endive leaves
• ½ cup walnuts, toasted and roughly chopped
• Honey or reduced poaching liquid, for drizzle
• Fresh thyme sprigs, for garnish (optional)

INSTRUCTIONS

1. Poach the Pears

• Peel the pears, leaving stems intact. Halve and core them.
• In a saucepan, combine champagne, sugar, lemon zest, and cinnamon stick. Bring to a gentle simmer.
• Add the pears and poach for 10–15 minutes, turning occasionally, until just tender but not mushy.
• Remove pears and let cool. Simmer poaching liquid until syrupy, about 10 more minutes.

2. Prepare the Greens

• Arrange radicchio leaves (or endive spears) on a serving platter. Their natural bitterness balances the sweet pears.

3. Assemble the Salad

• Slice the poached pears and fan them over the greens.
• Add a generous dollop of crème fraîche to each serving.
• Sprinkle with toasted walnuts.
• Drizzle lightly with reduced champagne syrup or a touch of honey.
• Garnish with fresh thyme sprigs if desired.