Alexander Smalls’ Field Greens, Poached Pear, and Black-Eyed Pea Salad with Citrus Vinaigrette

Ingredients

• 4 ripe but firm Bosc pears (about 6 ounces each)
• 2 cups dry red wine
• 1 cup granulated sugar
• 1 cup water
• 2 (3-inch) cinnamon sticks
• 2 star anise pods
• 2 1/2 cups cooked black-eyed peas, or 2 (about 15-ounce) cans black-eyed peas
• 10 ounces grape tomatoes (about 1 1/2 cups)
• 1 small red onion (about 4 ounces)
• 3 Persian cucumbers
• 12 ounces mixed salad greens
• 1/4 small shallot
• 1/4 cup champagne vinegar
• 2 tablespoons mayonnaise
• 1 tablespoon freshly squeezed lime juice
• 1 tablespoon freshly squeezed lemon juice
• 1 tablespoon freshly squeezed orange juice
• 1 1/2 teaspoons honey
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon kosher salt
• 1/4 teaspoon cracked black pepper
• 3/4 cup extra-virgin olive oil

Instructions

1. 1

   Alexander Smalls’ Field Greens, Poached Pear, and Black-Eyed Pea Salad with Citrus Vinaigrette serves 10 original recipe by The Kitchn.