Warm Partridge Pear Salad
By Emma
Certified Culinary Professional
•
Recipe tested & approved
A loose salad mixing shredded warm confit partridge with fresh pears and toasted walnuts. Baby spinach swaps for mâche for a smoother base. A sharp dressing with sherry vinegar balanced by Dijon mustard and agave syrup replaces original honey and old-style mustard. Garlic hint softened with a dash of shallot. Nutty crunch, juicy sweetness, and savory meat mingle. Quick prep, slightly longer toasting nuts for depth. No dairy, eggs, gluten. Notes on variations and timing included.
Prep:
17 min
Cook:
13 min
Total:
30 min
Servings:
4 servings
#salad
#gluten free
#French cuisine
#warm salad
#healthy meal
Confusion around cold salads. Warm bits mean comfort, not heaviness. Partridge confit, tender shredded and served just warm. Pears crisp with blush red skin, juicy. Walnuts roasted longer for deeper char, richer flavor. Dress with sherry vinegar, tighter bite than original xérès. Agave for sweetness instead of honey, smoother, more neutral. Slight shallot replaces raw garlic punch. Spinach instead of mâche, leaves softer with melty edges under warmth. Mix textures. Quick assembly. Sounds simple yet not quite. Takes a moment to balance acid and sweet in vinaigrette, salt timing critical. Partridge or duck legs pull same idea but different game. Each element pulled from classic French influence but tweaked for clarity and texture. No dairy, no eggs, gluten free. Practical for rustic meals or lighter mains. Cooler days suit this interplay of warm and fresh.
Ingredients
Vinaigrette
- 40 ml olive oil (about 2 2/3 tbsp)
- 25 ml sherry vinegar (almost 1 2/3 tbsp)
- 5 ml agave syrup (1 tsp)
- 5 ml Dijon mustard (1 tsp)
- 2 ml finely minced shallot (just a bit)
- Salt and cracked black pepper
Salad
- 1.5 liters baby spinach (about 6 cups)
- 400 ml warm shredded confit partridge (or duck legs)
- 200 ml toasted chopped walnuts
- 2 ripe red pears, cored and thinly sliced
About the ingredients
Start with fresh baby spinach. Less bitter than mâche, holds warmth better. Pears should be ripe but still firm — slice thin to keep crispness. Walnuts toasted on dry pan till fragrance rises and edges darken but not burnt. Toss lightly while hot. Use quality confit meat, shredded when warm for better texture. Dressing swaps vinegar type, use sherry vinegar over xérès for sharper acidity. Agave syrup replaces honey, less sticky, more fluid so easier to whisk. Dijon mustard smooth yet pungent is a switch from grainy old-style mustard, lending smoothness. Shallot minced very finely to avoid over-raw bite but adds oniony sweetness minus harshness of garlic. Olive oil—extra virgin, but not grassy to dominate. Salt and pepper essential to tame acidity and sweet layers.
Method
Make vinaigrette
- Whisk olive oil, sherry vinegar, agave syrup, Dijon mustard, and minced shallot in a bowl. Season with salt, pepper. Set aside.
Assemble salad
- Divide baby spinach across 4 plates. Scatter warm shredded confit partridge evenly. Add toasted walnuts and pear slices on top.
- Drizzle vinaigrette over salads, adjusting salt and pepper as needed.
Cooking tips
Combine dressing ingredients first. Whisk to an emulsion, though separation not critical here. Taste and correct seasoning now — salt brings out depth, pepper adds bite. Warm confit meat should be shredded quickly while still hot but not steaming. Arrange spinach immediately on plates to avoid wilting too much. Scatter warm partridge over base, letting warmth just slightly wilt leaves. Add walnuts and pears in an improvised pattern, balancing odd and even placements. Dress plates evenly but modestly, avoid soggy salad. Serve immediately to preserve crisp pear texture and toast aroma from nuts. Leftovers: separate dressing to maintain texture when reheated or served cold later. Can swap pears for apples if preferred but pears have softer flesh and sweeter tone making them better partners for mild game meat.
Chef's notes
- 💡 Start with fresh baby spinach. Clean well. It has less bitterness. Holds warmth better. You can swap for other greens. But spinach works here.
- 💡 Use ripe but firm pears. Thin slices keep texture crisp. Avoid mushy fruit in the salad. Test pears before cutting. Sweetness adds appeal.
- 💡 Walnuts need to be toasted. Heat on a dry pan. Watch closely. When they smell nutty, they're ready. Just a bit of darkening is okay. Don't burn them.
- 💡 Opt for quality confit. Shred while warm. This makes a difference in texture. Shredded meat absorbs dressing better too. Don't let it get cold.
- 💡 Mix dressing ingredients carefully. Whisk until emulsified. Taste test essential. Adjust salt and pepper patiently. Balance flavors for best results.
Common questions
How to store leftovers?
Keep dressing separate. Salad will wilt. Store meat and greens in airtight. Eat within a couple days. Make smaller servings.
Can I swap ingredients?
Yes. Try apples instead of pears. Adjust for sweetness though. Use different nuts if preferred. Be creative with greens too.
What if the salad is bland?
Check the dressing. Add more vinegar or season. Nuts bring crunch but don't overpower. Balance is key always.
Perfect for occasions?
Great alongside proteins. Light mains too. Serve cold, but warm is nicer. Don't let things get soggy.
