Salad With Macadamias And Goat Cheese Recipes

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POACHED PEAR, MACADAMIA, AND SPINACH SALAD WITH GOAT CHEESE RECIPE



Poached Pear, Macadamia, and Spinach Salad with Goat Cheese Recipe image

Provided by Kimloves2cook

Number Of Ingredients 11

* Poached pears (recipe follows)
* 6 quarts baby spinach leaves (18 oz.), rinsed and crisped
* 1 jar (6 oz.; 1 1/4 cups) plain roasted, roasted and salted, or honey-roasted macadamia nuts
* 4 ounces fresh chèvre (goat cheese)
* 1/3 cup mild olive oil
* 3 tablespoons rice vinegar
* 1 tablespoon whole-grain mustard
* 1 tablespoon honey
* 1 tablespoon dried thyme
* Salt and pepper
* 3/4 cup pomegranate seeds (optional)

Steps:

  • Preparation 1. With a slotted spoon, lift pears from poaching liquid; reserve liquid. Slice pears lengthwise or cut them into about 1/2-inch chunks. 2. In a large bowl, combine pears with spinach and macadamia nuts. Coarsely crumble half the cheese over salad. 3. In a small bowl, whisk together olive oil, rice vinegar, 3 tablespoons reserved pear-poaching liquid (save remaining for another use; see notes), mustard, honey, and thyme. Pour over salad and gently mix to coat, adding salt and pepper to taste. Sprinkle with pomegranate seeds and crumble remaining cheese over salad. Poached pears: In a 5- to 6-quart pan over medium heat, combine 1 bottle (750 ml.) dry red wine, 3/4 cup sugar, 1 thin strip (3 in. by 1/2 in.) lemon peel (yellow part only), 2 star anise (or 1 teaspoon anise seeds and 1 cinnamon stick, 3 in.), and 1 vanilla bean (6 in.), split lengthwise. Bring to a simmer. Meanwhile, peel 3 firm-ripe Anjou pears (1 1/2 lb. total), cut in half lengthwise, and core. Place pears in wine mixture. Cover and simmer, turning occasionally, until pears are barely tender when pierced, about 15 minutes. Remove from heat and let pears cool in liquid, turning occasionally, at least 30 minutes, or cover and chill up to 3 days.

SALAD WITH MACADAMIAS AND GOAT CHEESE



Salad with Macadamias and Goat Cheese image

Categories     Salad     Leafy Green     Goat Cheese     Macadamia Nut     Spring     Bon Appétit

Yield Serves 4

Number Of Ingredients 6

2 3 1/2-ounce logs soft fresh goat cheese (such as Montrachet), chilled
1/2 cup chopped macadamia nuts
8 cups mixed baby greens
1 avocado, peeled, halved, pitted, cut into thin wedges
8 tablespoons olive oil
3 tablespoons balsamic vinegar

Steps:

  • Cut each goat cheese log crosswise into 6 rounds. Place nuts in a shallow bowl. Press cheese rounds into nuts, turning to coat. Arrange cheese rounds on plate; reserve any remaining nuts. Cover cheese; chill.
  • Mound greens in large salad bowl. Arrange avocado wedges atop greens. Whisk 6 tablespoons live oil and vinegar in small bowl to blend. Season dressing to taste with salt and pepper.
  • Heat 2 tablespoons oil in heavy large skillet over medium heat. Add cheese rounds; sauté until just warmed through but still holding shape, about 1 minute per side. Arrange cheese rounds on top of salad. Drizzle dressing over; sprinkle with reserved macadamia nuts and serve.

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