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–+ servings
Goat Cheese and Pear Salad

Goat Cheese and Pear Salad

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

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.
Keyword Goat Cheese, Salads, Wine Pairing
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