Roasted Pear Salad and Pecan Goat Cheese Balls
Anjou pears work nicely for roasting, as they caramelize and soften without getting mushy. Recipe may be halved.
Nutrition
Calories: 320 kcalCarbohydrates: 24 gProtein: 7 gFat: 23 gSaturated Fat: 6 gCholesterol: 15 mgSodium: 210 mgFiber: 5 g
Ingredients
- 3 pears peeled, halved and cored
- 2 tsp. olive oil
- ¾ cup pecans
- 4 oz. goat cheese
- 3 Tbsp. balsamic vinegar
- 1½ tsp. honey
- 1 tsp. finely minced shallots
- 2 Tbsp. extra-virgin olive oil
- ¼ tsp. salt
- 1 5 oz. pkg. Natures Pace Organic Baby Arugula
- 4 cups 1 small head Bibb or Boston lettuce, washed, dried, and torn into bite-sized pieces
Instructions
- 1. Preheat oven to 375 degrees F. Spray a baking sheet with vegetable cooking spray. Brush pears with olive oil and place on baking sheet with cut sides down. Bake 20 to 25 minutes, until pears can be easily pierced with a fork and the bottoms are browned. Set aside. (Pears may be roasted up to a day in advance. Refrigerate in a sealed container, and reheat for 5 to 10 minutes before serving.)
- 2. While pears roast, toast pecans in a medium skillet over medium heat. Heat just until pecans give off a toasted aroma and darken slightly, about 3 to 5 minutes. Let cool slightly, then chop finely. Transfer to a small bowl.
- 3. Rub your hands with olive oil or spray with vegetable cooking spray. Roll goat cheese into 6 balls, then roll each ball in the nuts to completely cover, pressing to get a thorough coating. Place cheese balls on a plate and set aside. (May be prepared a day in advance. Refrigerate in a sealed container until ready to serve.)
- 4. Make the dressing. In a large bowl, whisk together vinegar, honey, shallot, olive oil, and salt. Just before serving, add arugula and lettuce and toss to coat the greens with dressing. Divide greens among 6 salad plates. Top each with a warm pear half, and place a cheese ball in the center of the pear. Serve immediately.
- Source: Hannaford Fresh Magazine, September - October 2009