This recipe will serve 4
Ingredients
1 cup water
1/2 Cup Santa Fe Olive Oil and Balsamic Company’s Cherry Balsamic
1/4 cup organic cane sugar
2 ea. D’anjou pears
8oz of your favorite organic mixed salad greens
One 8oz log of goat cheese
2/3 cup olive oil
1/8 tsp. Himalayan pink salt
black pepper to your taste
Preparation
To Poach the Pears
1. Combine water, sugar and cherry balsamic in a medium sized pot and stir
2. Peel pears, cut them in half length wise, and core them
3. Place the peeled and cored pears in the poaching liquid and place over medium high heat.
4. Bring to a simmer and then turn heat to low. Simmer for 20 minutes.
5. Remove pot from heat and leave in liquid to cool.
6. Remove the pears from the poaching liquid and place them on a cutting board
7. Slice each pear half into about 8 slices. Set aside.
8. Cut four 1/2 in. slices of goat cheese from the log. Set aside.
To Make the Dressing
Pour 1/3 cup of the poached pear liquid and the 1/8th tsp. of salt into a small bowl.
While whisking, slowly drizzle in the oil.
To assemble
1. In a medium sized bowl, toss the greens with most of the dressing and pile onto 4 plates.
2. Fan the pear slices and lean them against the lettuce.
3. Place a goat cheese slice next to the pear slices.
4. Drizzle the goat cheese with the remaining dressing.
5. Finish with pepper on the goat cheese.
