Pear And Goat Cheese Salad Recipes

GOAT CHEESE PEAR SALAD

Goat Cheese Pear Salad image

Provided by Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 11

Ingredients

2/3 cup fresh goat cheese, crumbled
12 cups mesclun loosely packed
1 Bosc pear quartered lengthwise, remove core, slice to 1/8-inch thick
1/4 cup olive oil
1/3 cup diced pancetta, about 1/4-inch squares
1/2 teaspoon chopped garlic
2 tablespoons tomato concasse
2 tablespoons chopped parsley
1 tablespoon plus 4 teaspoons zin vinegar
Salt and pepper
4 teaspoons toasted pine nuts

Steps:

Place the goat cheese, mesclun and pear in a large mixing bowl. Heat the oil and pancetta in a medium saute pan on high heat until the pancetta just starts to brown. Remove from heat. Add the garlic and quickly shake the pan until the garlic starts to brown. Add the tomato and parsley and combine well. Add the zin vinegar and season with salt and pepper. Return to high heat and boil. Pour the vinaigrette over the mesclun mixture and toss well. Sprinkle with pine nuts.

ROASTED-PEAR AND GOAT CHEESE SALAD

Roasted-Pear And Goat Cheese Salad image

Provided by Molly O'Neill

Categories salads and dressings

Time 1h

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 teaspoon well-aged balsamic vinegar
2 teaspoons sherry vinegar
1/4 teaspoon salt, plus more to taste
Dash of fresh ground black pepper, plus more to taste
2 tablespoons pumpkinseed oil
1 tablespoon canola oil
4 ripe pears, peeled, cored and cut into quarters
Olive oil spray
1 pound mesclun, rinsed and dried
8 ounces fresh goat cheese
1/2 cup toasted pumpkinseeds
1 tablespoon pumpkinseed oil

Steps:

Preheat oven to 350 degrees. To make the vinaigrette, combine the vinegars with the salt and pepper in a salad bowl. Slowly whisk in the pumpkinseed oil and then the canola oil. Adjust the seasoning with additional salt and pepper to taste, and set aside.
Place pears in a roasting pan that has been lightly sprayed with oil. Lightly spray the pears, and roast for 40 minutes, or until golden and nearly soft. Remove from the oven, and allow to cool slightly.
To assemble the salad, place the pear quarters in the center of each of four plates. Toss the mesclun with the vinaigrette; then, add the goat cheese in small pinches and toss carefully. Surround the pears with the goat cheese salad. Sprinkle the toasted pumpkin seeds over the arrangement. Drizzle 1 tablespoon pumpkinseed oil over the pears, and serve.

Nutrition Facts : @context http, Calories 408, UnsaturatedFat 17 grams, Carbohydrate 32 grams, Fat 28 grams, Fiber 7 grams, Protein 13 grams, SaturatedFat 10 grams, Sodium 440 milligrams, Sugar 19 grams, TransFat 0 grams

PEAR AND GOAT CHEESE SALAD

Pear and Goat Cheese Salad image

Make and share this Pear and Goat Cheese Salad recipe from Food.com.

Provided by Shawna Laufer

Categories Pears

Time 8m

Yield 1 pear per serving, 8 serving(s)

Number Of Ingredients 7

Ingredients

1/4 cup pecans (about 1 ounce)
3 -4 cups salad greens, torn
4 bartlett pears
2 ounces goat cheese or 2 ounces chevre cheese
2 tablespoons balsamic vinegar
1 teaspoon sugar
1 tablespoon olive oil

Steps:

In a small skillet, dry roasted pecans over medium heat for 1 to 5 minutes; stirring frequently. Finely chop.
Meanwhile, arrange ½ cup salad greens on each of eight plates; set aside.
Cut pears in half lengthwise. With a melon baler, remove seeds and make a small, round cavity in each pear half.
Cut cheese into eight pieces; shape each into a ball. Roll in pecans and place one in each pear cavity. Arrange pears on lettuce.
Pour vinegar into a small bowl; add sugar, whisking until dissolved.
Add oil in a fine stream, whisking constantly until smooth. Drizzle evenly over pears; sprinkle with any remaining pecans.

Nutrition Facts : Calories 140.6, Fat 6.4, SaturatedFat 1.9, Cholesterol 5.6, Sodium 46.2, Carbohydrate 20.4, Fiber 4.2, Sugar 12.9, Protein 2.7

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