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Try this Delicious Winter Salad with Pears

This easy winter salad is a fun way to bring new flavours to your plate in the cold months. Mixed lettuces, broccoli, and pears should all be easy to find in the grocery store now, making an excellent salad combination. The sweet fruit works with the tangy (lemon, balsamic) dressing and toasted sourdough. Enjoy this vitamin-charged vegetarian salad on its own or as a delicious side salad with chicken or duck breast. Pair with our Maison Mirabeau delicious Classic Rosé.

Delicious Winter Salad Pears

A Delicious Winter Salad with Pears 

blankMaison Mirabeau Wine
An easy and tasteful recipe that makes eating healthy attainable during the winter blues!
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Salad
Cuisine French
Servings 2 people


  • 2 Baby Gem Lettuces or hearts of romaine
  • 8 1/2 oz Spinach fresh
  • 2 Pears
  • 1 Broccoli
  • handful Hazelnuts crushed
  • 7 oz Morbier Cheese
  • 3 slices Sourdough toasted
  • 2 tbsp Olive Oil
  • 1 Lemon for juice
  • 2 tbsp White Balsamic Vinegar
  • Salt and Pepper


  • First, gently roast the hazelnuts in a pan, set aside and allow them to cool.
  • Wash and separate the broccoli into florets, boil for a couple of minutes, and plunge into ice water.
  • Wash the spinach and salad, then spin dry.
  • Slice the pear and roast in a pan for a few minutes on medium heat with some olive oil (and a little honey if you like it more caramelized).  Remove from heat once lightly browned.
  • While the pear is cooking, chop up the toasted bread and cheese into cubes.
  • Make the dressing in a big bowl with olive oil, lemon juice, white balsamic, grated lemon zest and a pinch of salt.
  • Add the bread pieces and coat them in the dressing.
  • Build the salad on a platter or flat bowl, with the little gem on the outside, spinach, pears and broccoli on top.
  • Spoon over the dressing with the bread, and add Morbier cheese and hazelnuts.
  • Top with a sprinkle of olive oil, then season with some pepper and fleur de sel, if required.
Keyword Hazelnuts, Lettuce, Pears, Spinach
Tried this recipe?Let us know how it was!

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Maison Mirabeau Wine

Maison Mirabeau Wine

Stephen had been in the corporate world for 15 years and in August 2008 turned down a promotion that would have meant more money but also more stress, longer hours and less time with his young family. For many years the Cronks had been dreaming and talking about moving to France to make their own wine, but the moment never seemed quite right to make the big leap.

Soon after, a good redundancy offer seemed the perfect opportunity to turn the dream into reality and after selling their beloved house, they left the leafy suburbs of south-west London in August 2009. Their worldly possessions were packed up on the back of a truck and with barely a word of French between them, the family headed south to a small village called Cotignac, in the heart of Provence.

The Cronks spent a year getting their bearings, learning to live the provençal way, as Stephen was criss-crossing the country researching and finding the best vineyards to work with. The next step was setting up a small wine business with the principle objective of making a Provence rosé that would be regarded as one of the very best from the region, while building a brand that people would grow to love. In order to achieve this aim, they put together a highly experienced winemaking team and threw their heart and soul into the brand and innovative communications with their customers. Mirabeau is now being sold in more than 30 markets, has won medals and earned acclaim from some of the world’s toughest wine critics, but what really makes Stephen happiest is that their wines are an integral part of people having a great time together.

Read more about the Mirabeau Wine story here.

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