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
Quick to prepare, this salad is a perfect compliment with the Acquiesce Roussanne and Belle Blanc wines.
Ingredients
For the Salad:
- 2 cups Arugula
- 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 Whole Pecans
- 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!
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