- Serves 8
- 1/4 cup California walnuts (about 1-ounce)
- 4 Bartlett or Anjou pears
- 2 ounces goat cheese or chhvre
- 2 tablespoons balsamic vinegar
- 1 teaspoon sugar (optional)
- 1 tablespoon olive oil
- 4 cups Salad greens
In a small skillet, dry-roast walnuts over medium heat for 1 to 5 minutes, stirring frequently. Finely chop.
Meanwhile, arrange 1/2 cup salad greens on each of eight plates; set aside.
Cut pears in half lengthwise. With a melon baller, remove seeds and make a small, round cavity in each pear half.
Cut cheese into eight pieces; shape each into a ball. Roll in walnuts 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 walnuts.
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Submitted By: Meryl
Pear and Goat Cheese Salad