Mixed Greens Salad With Pears Goat Cheese And Fig Vinaigrette Recipes

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PEAR SALAD WITH GOAT CHEESE WITH APRICOT-BALSAMIC VINAIGRETTE AND HONEY WALNUTS



Pear Salad with Goat Cheese with Apricot-Balsamic Vinaigrette and Honey Walnuts image

A pear salad featuring goat cheese, honey walnuts and an apricot-balsamic vinaigrette.

Provided by Kelly Anthony

Categories     Salad     Salad Dressing

Time 20m

Number Of Ingredients 11

3 tablespoons apricot jam
2 tablespoons balsamic vinegar
1 tablespoon honey
1/4 teaspoon freshly grated nutmeg
Pinch Kosher salt
Pinch ground ginger
1/2 cup canola oil
6 cups mesclun or mixed baby greens
3 small red pears, sliced ((ripe, yet slightly firm))
1 cup honey walnuts, chopped ((store-bought or see recipe link above))
4 ounces crumbled goat cheese

Steps:

  • In a small mixing bowl, combine jam, vinegar, honey, nutmeg, salt, and ginger, and whisk to combine.
  • Slowly drizzle in the canola oil, whisking all the while. Set aside until ready to use.
  • Combine lettuce, sliced pears, 2/3's of the walnuts and 2/3's of the goat cheese in a large serving bowl and toss to combine.
  • Sprinkle with remaining walnuts and goat cheese, serve and enjoy.

Nutrition Facts : Calories 603 kcal, Carbohydrate 45 g, Protein 8 g, Fat 44 g, SaturatedFat 6 g, Cholesterol 13 mg, Sodium 254 mg, Fiber 5 g, Sugar 31 g, ServingSize 1 serving

MIXED GREENS SALAD WITH PEARS, GOAT CHEESE, AND FIG VINAIGRETTE



Mixed Greens Salad With Pears, Goat Cheese, and Fig Vinaigrette image

I love figs, so when I found this recipe I knew I had to try it. The vinaigrette came out very thick, so I had to adapt it to suit my needs. Pared with the goat cheese and pears, this was wonderful. The vinaigrette's sweet-tart taste makes it well suited for a marinade for grilled or roasted pork and chicken.

Provided by Abby Girl

Categories     Salad Dressings

Time 25m

Yield 6 serving(s)

Number Of Ingredients 14

1/2 cup balsamic vinegar (or white wine vinegar)
5 dried black figs, stemmed and coarsely chopped
10 tablespoons water (1/2 cup plus 2 T)
1 tablespoon fresh lemon juice
2 tablespoons shallots, minced
1 teaspoon fresh thyme, minced
1 garlic clove, minced
1/4 cup olive oil
1/4 teaspoon salt
6 cups mixed salad greens
1 1/2 cups bosc pears, thinly sliced
1/4 cup goat cheese, crumbled
candied walnuts (optional)
grape tomatoes, chopped (optional)

Steps:

  • Combine balsamic vinegar and figs in a small saucepan over high heat, and bring to a boil. Reduce heat, and simmer until reduced to 1/3 cup: about 5 minutes.
  • Combine the fig mixture, water, and lemon juice in a blender, and process until smooth.
  • Place the fig mixture in a small bowl. Stir in shallots, thyme, and garlic. Add olive oil and salt; stir well with a whisk.
  • To serve: Drizzle enough dressing on the greens to coat. Place the greens on 6 salad plates and top with pear and goat cheese.

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