Go Back
–+ 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 (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.
Keyword Goat Cheese, Salads, Wine Pairing
Tried this recipe?Let us know how it was!