Chef Liz ThompsonProvencal RecipesSaladTaste

Goat Cheese and Pear Salad

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

Goat Cheese and Pear Salad

blankLiz Thompson
Quick to prepare, this salad is a perfect compliment with the Acquiesce Roussanne and Belle Blanc wines.
Prep Time 15 mins
Total Time 15 mins
Course Salad
Cuisine French
Servings 1 person

Ingredients
  

For the Salad:

  • 2 cups Arugula
  • ¼ cup Goat Cheese crumbled
  • cup Candied Pecans see recipe below
  • 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.
Keyword Goat Cheese, Salads, Wine Pairing
Tried this recipe?Let us know how it was!

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Liz Thompson

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 Liz Thompson Marketing. You can also contact her via email: liz@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.

Imagine going into your garden and grabbing a handful of fresh basil, lemongrass, lavender and even rose petals to transform your already fabulous crème brulée into something even more fabulous. The same goes for ice cream, cookies, chocolates and, of course, cocktails. How about a Rose Petal and Lime Cosmopolitan in a glass rimmed with Rose Sugar?

Additionally, Liz is working on one of her career highlights, co-writing and testing recipes for “The Sweet Lady Jane Cookbook.”

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