Goat Cheese and Pear Salad
©Andrew Flinn Chef Liz Thompson · Provencal Recipes · Salad · TasteOnce I tried the Roussanne and Belle Blanc wines from Acquiesce Winery I had a perfect summer salad in mind. The Goat Cheese and Pear Salad recipe below is a perfect complement with these Rhône-style wines.
Goat Cheese and Pear Salad
Quick to prepare, this salad is a perfect compliment with the Acquiesce Roussanne and Belle Blanc wines.
Ingredients
For the Salad:
- 2 cups arugula (rocket)
- ¼ cup goat cheese crumbled
- ⅓ cup candied pecans see recipe below
- ⅓ cup Anjou pears thinly sliced
For the Vinaigrette
- ¼ olive oil
- 4 tbsp balsamic glaze (crema di balsamica) available at most supermarkets
- pinch sea salt
For the Candied Pecans
- ½ cup pecans whole
- powdered sugar
- water
Instructions
- Preheat oven to 225 degrees
- In a bowl, toss pecans with powdered sugar, enough to coat
- Sprinkle in water to make a paste consistency.
- Spread out on baking sheet pan Bake for approximately 20 minutes; shake sheet pan halfway through Remove from oven and cool
- To assemble salad: In a bowl, add all ingredients but put a few pecans aside to use as garnish.
- Toss with just enough dressing to moisten. Place on a plate and add a few pecans on top.
Tried this recipe?Let us know how it was!
More Food & Wine Pairing Ideas
Lobster Salad with a Blood Orange Dressing
Quick to prepare this seafood salad is a tangy summer dish.
Check out this recipe
Provençal Herbed Salmon with Roasted Vegetables
This recipe was inspired by one that I found in The New York Times. Enjoy the tastes of Provence with a hint of Italy.
Check out this recipe
Risotto with Smoked Salmon, Chèvre, and Lemon
This dish serves 2 as a main course or 4 as a first course.
Check out this recipeFull day Wine Tasting Tour from Marseille: Châteauneuf du Pape, Gigondas & Séguret
Experience a full day of wine tasting and cultural exploration on this enchanting wine tour. Discover the rich history, stunning landscapes, and world-class wines of the Southern Rhone Valley as you visit the picturesque towns of Châteauneuf-du-Pape, Gigondas, and Séguret.
Book this ExperienceLegal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Previous Post
10 Islands to Explore Provence and the Côte d'AzurRelated Provence Articles
Lunch and Tempting Reasons to Visit Banon
March 8, 2016
Liz Lord and her husband Mel run an annual tour called Hidden Provence, based out of a private home near Forcalquier guests spend 8 nights (7 days) together exploring an “unspoilt area of Provence.” Liz wrote the following post after they finished the guided trip, but before the memories of Banon faded. “On the slate …
Make the Perfect Salade Niçoise
October 19, 2020
A debate is raging over what constitutes a “correct” salade Niçoise. To the purists, the rules are clear: no vinegar, no lettuce, no fresh tuna, and no boiled vegetables, like potatoes or green beans. If you add any of these, you will be labelled as a heretic and sent to hell for your sins. To …
Make Chickpea and Fennel Salad for a Perfect Summer Side
July 14, 2023
For me, cooking and gardening are two passions that go hand in hand. This year I planted a lot more fennel than I usually do, and I have been coming up with ways to use up all the extra harvest. My latest creation is a Chickpea and Fennel Salad simple summer creation that goes great …
Verrine Tricolore a Bell Pepper and Goat Cheese Starter
July 13, 2018
Verrine appetisers and desserts remain popular in France. The idea of layering flavours and textures in a small glass vessel is visually appealing. Think of this recipe as a savoury parfait starter to serve with drinks or as the first course. I make this Verrine Tricolore with two different coloured bell peppers and fresh goat cheese.…
No Comment