Pears:

Place all of the ingredients in a stainless steel saucepan and simmer very gently until the pears are very dark burgundy and can be easily pierced with a paring knife (about 1 hour).

Cool down the mixture and store the pears in the poaching liquid for an extra deep color.  If serving that day, reserve the poaching liquid for more poached pears and for pickled shallots.

Shallots:

Place all of the ingredients in a small saucepan and bring to a boil.

 Reduce the heat and simmer for 10 minutes. Allow the shallots to cool in the liquid.

Store the shallots in the liquid for up to 1 month.

Popped Wild Rice:

Place a large, heavy-bottom pan over high heat. Add about 1 inch of oil to the pan.

When the oil is very hot (400F), add a small amount of rice (about 3 tablespoons).  When the rice has popped, remove the rice with a wire strainer and drain on paper towels. Add more to pop.  Continue popping until you have enough.

Salt the rice and store in a covered container at room temperature.

Salad:

Spoon some cranberry vinaigrette on a platter.  Arrange the pears and shallots on the vinaigrette.

Place the spinach in small bunches on the vinaigrette and sprinkle with popped wild rice.

Drizzle the salad with extra-virgin olive oil and sea salt.

Recipe published in JOY of KOSHER with Jamie Geller Fall 2012. Subscribe Now.