Chef Liz Thompson Provencal Recipes Salad Taste

Goat Cheese and Pear Salad

©Andrew Flinn

Once 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

Liz Thompson

Quick to prepare, this salad is a perfect compliment with the Acquiesce Roussanne and Belle Blanc wines.

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Prep Time 15

Total Time 15

Course Salad

Cuisine French

Servings person

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 Glazed Balsamic available at most supermarkets
Pinch of 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.

Keyword Goat Cheese, Salads, Wine Pairing

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Tags:Goat Cheese,Pears,Salads,Wine Pairing

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Liz Thompson

Liz Thompson, a native New Yorker, started her first career in Advertising and Product Management after receiving her MBA in Marketing and Finance from Fordham University before she switched gears and attended the French Culinary Institute to become a pastry chef, which has been her career path for the last 25 years. She worked in New York restaurants for a few years before moving to Los Angeles to do an internship with Michelle Richard at Restaurant Citrus.

After that, Liz did a quick stint with Food & Wines from France doing wine and food pairings, worked at Tryst Restaurant, then moved to Checkers Hotel, a 5-star hotel, as a pastry chef, for 5 years. She then went out on her own and opened “The Pig, Memphis Style BBQ” in West L.A. and Universal City Walk as co-owner, which received accolades in The New York Times, Newsweek, Bon Apetit, Gourmet and was named “Best BBQ in Los Angeles” by Los Angeles Magazine 3 years in a row.

Liz then taught pastry and restaurant management at The Art Institute of California for 4 years before moving on to Recipe Formulation and New Product Development, which has become her passion.

Discover Liz Thompson's Creative Culinary Solutions on her website, www.lizthompsonmarketing.com.

Liz loves to hyper-focus on one ingredient and create countless different recipes, such as Baking with Herbs. The natural flavours of fresh herbs enhance baked goods. Liz takes basic recipes, and infuses them with fresh herbs and create a different flavour intensity with very little additional work.

Goat Cheese and Pear Salad