Pear Pecan And Goat Cheese Salad Recipes

SALAD WITH GOAT CHEESE, PEARS, CANDIED PECANS AND MAPLE-BALSAMIC DRESSING

Steps:

• Place greens in a large serving bowl (or divide among individual salad plates).
• Sprinkle pears, pecans, cherries, and goat cheese over top of greens.
• For dressing, whisk together balsamic vinegar, maple syrup, olive oil, mustard, and salt until emulsified.
• Dress salad just before serving, or pass the dressing at the table.

GOAT CHEESE, PEAR, PECAN, AND CRANBERRY SALAD WITH REDUCED BALSAMIC VINAIGRETTE

Steps:

• In a small saucepan over high heat, bring vinegar to a boil and reduce heat to low. Simmer until the vinegar has reduced to 1/3 cup, about 10 minutes.
• Let vinegar cool slightly then whisk in olive oil, salt, and pepper. Set aside.
• Place salad greens, sliced pears, dried cranberries, pecans, and cooled balsamic dressing in a large mixing bowl and toss gently to coat.
• Sprinkle with goat cheese over the salad. Serve immediately.

PEAR AND GOAT CHEESE SALAD

Steps:

• In a small skillet, dry roasted pecans over medium heat for 1 to 5 minutes; stirring frequently. Finely chop.
• Meanwhile, arrange ½ cup salad greens on each of eight plates; set aside.
• Cut pears in half lengthwise. With a melon baler, remove seeds and make a small, round cavity in each pear half.
• Cut cheese into eight pieces; shape each into a ball. Roll in pecans and place one in each pear cavity. Arrange pears on lettuce.
• Pour vinegar into a small bowl; add sugar, whisking until dissolved.
• Add oil in a fine stream, whisking constantly until smooth. Drizzle evenly over pears; sprinkle with any remaining pecans.

ARUGULA SALAD WITH PEARS, GOAT CHEESE AND WALNUTS

Steps:

• Combine all ingredients in a blender or mini food processor until very smooth.
• Put the greens in a large bowl or on a platter. Top with the remaining ingredients.
• Drizzle with 2 or 3 tablespoons of the dressing and toss gently to coat. Serve the salad with additional dressing to taste on the side.

WARM GOAT CHEESE SALAD WITH PEAR

Steps:

• Slice the goat cheese into four 1/2" disks. If the cheese crumbles, use your hands to form it back into a disk. Pour the bread crumbs onto a plate and toss with the thyme and a pinch each of salt and pepper.
• Dip the goat cheese into the egg, then into the crumb mixture, turning to coat evenly. Place the disks on a plate and into the freezer for 15 minutes to firm up.
• Preheat oven to 450 degrees. Place the goat cheese on a baking sheet coated with cooking spray and bake for 10 minutes, until the cheese is soft and the crumbs are toasted. Remove. While the oven is still hot, toast the walnuts for 5 minutes.
• Toss the lettuce with the vinaigrette and pear. Divide between 4 plates. Top with walnuts and goat cheese.

HONEY PECAN & GOAT CHEESE SALAD

Steps:

• In a shallow microwave-safe dish, combine pecans and 2 teaspoons honey; microwave, uncovered, on high 1-1/2 to 2 minutes or until toasted, stirring twice. Immediately transfer to waxed paper-lined baking sheet to cool. , For dressing, in a small bowl, whisk 1/3 cup oil, vinegar, remaining honey, salt and pepper; set aside., Place flour, egg and bread crumbs in separate shallow bowls. Shape cheese into eight balls; flatten slightly. Coat cheese with flour, then dip in egg and coat with bread crumbs. , Heat remaining oil in a large skillet over medium-hight heat. Fry cheese 1-2 minutes on each side or until golden brown. Drain on paper towels., Divide salad greens among four plates; top with cheese. Drizzle with dressing and sprinkle with honey pecans.

BLUE-CHEESE-PEAR-PECAN SALAD

Steps:

• Mix the pears, cheese, pecans and romaine in a medium-sized salad bowl.
• For the dressing; stir together the vinegar, garlic, basil, honey, salt, and pepper and then add oil slowly in a small bowl with wire whisk. Toss the dressing with the salad just before serving.

MESCLUN SALAD WITH GOAT CHEESE, MAPLE-GLAZED PECANS AND MAPLE DIJON VINAIGRETTE

Steps:

• Preheat the oven to 375 degrees. Lightly oil or line 2 baking sheets with parchment paper. In a small bowl, combine the pecans and maple syrup and toss gently to combine. Spread the pecans in a single layer on one of the prepared baking sheets. Roast in the preheated oven, stirring once, until the syrup is bubbling vigorously, about 5 minutes. Immediately scrape the glazed pecans onto the other prepared baking sheet, spreading them in a single layer. Sprinkle with a pinch of salt and set aside to cool.
• In a small bowl, whisk together the garlic, shallots, salt, pepper, maple syrup, mustard and vinegar. Whisking constantly, slowly add the oil in a steady stream. (Alternatively, add all your ingredients to a jar, cover with lid, and shake vigorously to blend.) Set aside.
• Place the greens in a large bowl, drizzle with about half of the vinaigrette and toss to combine. Add as much of the remaining vinaigrette as desired and toss again. Divide among individual plates, sprinkle with the cheese and reserved pecans and serve immediately.

GOAT CHEESE PEAR SALAD

Steps:

• Place the goat cheese, mesclun and pear in a large mixing bowl. Heat the oil and pancetta in a medium saute pan on high heat until the pancetta just starts to brown. Remove from heat. Add the garlic and quickly shake the pan until the garlic starts to brown. Add the tomato and parsley and combine well. Add the zin vinegar and season with salt and pepper. Return to high heat and boil. Pour the vinaigrette over the mesclun mixture and toss well. Sprinkle with pine nuts.

GOAT'S CHEESE, PEAR & CANDIED PECAN SALAD

Steps:

• Heat oven to 200C/180C fan/gas 6 and put the pecans on a non-stick baking sheet. Sprinkle over the sugar and maple syrup, and toss to combine. Roast for 5-7 mins until golden, then leave to cool completely before roughly chopping.
• Meanwhile, make the dressing by combining the ingredients and seasoning well. In a large bowl, combine the pear with the rocket, and toss with a little of the dressing.
• Just before serving, blowtorch or grill the goat's cheese rounds until golden. To serve, put the remaining dressing in a squeezy bottle and swirl around the edge of the plate. Put the pear and rocket salad in the middle, scatter over the nuts and top with the goat's cheese.

PEAR, PECAN AND GOAT CHEESE SALAD

Steps:

• Whisk all ingredients together until completely emulsified. Store in an airtight container in the refrigerator. This dressing contains olive oil and will need to be brought to room temperature since the oils solidify in the refrigerator. I use this vinaigrette on almost any salad and it tastes wonderful.