The beans add protein and the pears a touch of elegance. A lemony vinaigrette ties it all together.
It’s a versatile recipe that can be made ahead to be dressed later, and it easily goes from an appetizer to a full meal depending on the size.
I halved the ingredients for smaller portions.
Field Greens, Poached Pear and Black-Eyed Peas Salad
Serves 8. From “Meals, Music, and Muses: Recipes From My African American Kitchen” by Alexander Smalls (Flatiron, $35)
• For salad
4 ripe but firm Bosc pears, halved and cored
2 cups red wine
1 cup sugar
2 cinnamon sticks
2 star anise pods
1½ cups halved grape tomatoes
1 red onion, halved and thinly sliced
2 cups thinly sliced seedless cucumbers
2 pounds mixed salad greens
2½ cups cooked black-eye peas
• For vinaigrette
½ cup Champagne vinegar
1 tablespoon each fresh lemon, lime and orange juice
1½ teaspoons minced shallot
½ teaspoon Dijon mustard
2 tablespoons mayonnaise
1½ teaspoons honey
Salt and pepper
¾ cup extra-virgin olive oil
Combine pears, wine, sugar, cinnamon sticks, star anise and 1 cup water in a medium saucepan.