Charleston Soups Recipe List

Circa 1886

149 Wentworth Street, Charleston, SC 29401

Riesling Poached Pear and Baby Spinach Salad With Warmed Bacon Vinaigrette

Ingredients for Poaching Liquid

2 C Favorite Riesling
1/4 C Sugar, Granulated
1/2 C Water
1/2 ea. Vanilla Bean Method:

  • Peel and core 4 pears.
  • Bring poaching liquid to a boil and reduce heat to simmer.
  • Add pears and cook until knife tender.
  • Remove liquid and pears and refrigerate together until cool, at least an hour, but is better over 24 hours.


  • Render bacon in a saute pan until crisp.
  • Remove bacon and allow to cool.
  • Add shallots to warm bacon fat, saute to translucent.
  • Add garlic and vinegar and reduce heat.
  • Add brown sugar, whisk to incorporate.
  • Remove from heat, allow to cool until warm.
  • Slowly whisk in olive oil to emulsify.
  • Season and reintroduce the reserved bacon.
  • Taste and adjust seasoning. Honey, oil or mustard can still be incorporated at this point to fit the flavor profile you desire.

    Ingredients for Warmed Bacon Vinaigrette

    1/2 lb. Bacon, diced and rendered crispy, fat reserved
    2 ea. Shallots, minced
    1 ea. Clove Garlic, minced
    1/4 C Balsamic Vinegar
    1/4 C Light Brown Sugar
    1 C Olive Oil
    To Taste Salt and Pepper

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