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.
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