ARUGULA, PEAR AND GOAT CHEESE SALAD WITH POMEGRANATE VINAIGRETTE
I think this makes a perfect holiday salad. I will be making it for Thanksgiving and will report back. Source: Food52. com / brigidc's. This is her description of the salad. Sweet, salty, tart, crunchy and spicy, this salad has perfect flavor and texture balance. The inspiration was pomegranate molasses, which I learned about when I worked on a Persian food class. I like how the molasses takes the acidic edge off the vinaigrette but it is still tangy and delicious. Be sure to try this no fuss, no muss recipe Recipe #446884 I made my own pomegranate molasses: Recipe #490458 It's easy and can be reduced to make a smaller amount. It can be stored up to 6 months.
Provided by Chicagoland Chef du
Categories Salad Dressings
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Vinaigrette Dressing:.
- In a small bowl combine the shallot, pomegranate molasses, vinegar, salt and pepper and whisk until the salt is dissolved.
- Whisk in the olive oil and let vinaigrette stand at room temperature until salad is assembled.
- Salad:.
- Combine the arugula, romaine, pears and half of the pomegranate seeds in a large bowl.
- Crumble half of the goat cheese over the ingredients in the bowl (this works best if the cheese is very cold).
- Whisk the vinaigrette until uniform and add all but 2 tablespoons of it to the bowl.
- Gently toss the salad with your hands or salad tongs, coating the ingredients well with the vinaigrette. If the salad seems dry, add the vinaigrette in small increments until it is dressed to your liking.
- Crumble the remaining cheese over the salad and sprinkle the remaining pomegranate seeds and the pistachios over the top. Serve immediately.
EASY BEET, PEAR, AND GOAT-CHEESE SALAD
This salad is a rich blend of sweet and tangy flavors.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 1h35m
Number Of Ingredients 9
Steps:
- In a medium bowl, whisk together juice, vinegar, oil, and mustard; season with salt and pepper.
- Arrange beets and pears on four serving plates. Drizzle with dressing. Scatter cheese and nuts over, and season with more pepper, if desired. Serve immediately.
PEAR AND GOAT CHEESE SALAD
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
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
GOAT'S CHEESE WITH PEAR AND WALNUT SALAD
Make and share this Goat's Cheese With Pear and Walnut Salad recipe from Food.com.
Provided by Sageca
Categories Cheese
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Arrange the lettuce on 4 plates and top with the goat's cheese.
- Mix together the pears, walnuts and watercress.
- Blend the lemon juice and oil together, then toss into the salad ingredients.
- Serve on top of the cheese.
Nutrition Facts : Calories 671.6, Fat 55.9, SaturatedFat 16.2, Cholesterol 44.8, Sodium 297.4, Carbohydrate 32.4, Fiber 7.1, Sugar 18.8, Protein 17.4
MAPLE BALSAMIC STEAK WITH PEAR ARUGULA AND GOAT CHEESE SALAD
Number Of Ingredients 11
Steps:
- In a large bowl, whisk together vinegar, maple syrup, Dijon, salt, and pepper. Transfer 1/2 to a small bowl.
- Place steak in large bowl and turn to coat.
- Heat a grill pan, outdoor grill or skillet over medium-high heat.
- Wash, core, and cut pears into thin wedges. Peel and thinly slice onion into half rings.
- Coat grill or bottom of skill with oil. Add pear and onion slices; cook until lightly browned and tender, 2-3 minus a side. Transfer to a large salad bowl.
- Cook steak in/on grill until desired doneness, 2-3 minutes per side. Transfer to a cutting board and loosely cover with foil.
- Wash and dry agugula. Add to salad bowl with pears and onions. Toss.
- Crumble goat cheese.
CHICKEN, PEAR, AND GOAT CHEESE SALAD RECIPE - (4.5/5)
Provided by ForkAndTheCork
Number Of Ingredients 10
Steps:
- Whisk olive oil, vinegar, salt, pepper, garlic. Toss dressing with All other ingredients in large bowl and enjoy!!
WARM GOAT CHEESE AND PEAR SALAD WITH WALNUTS
I found this recipe in one of those elementary school cookbooks that the PTA put together to raise money. It is a big hit every time I serve it. I don't use the salad dressing in this recipe - I use Ken's Italian dressing. I also usually use canned pears - because they are just the right ripeness. I also usually double the...
Provided by Elaine Moretti
Categories Lettuce Salads
Time 35m
Number Of Ingredients 13
Steps:
- 1. Mix breadcrumbs and thyme in a pie plate - season goat cheese rounds with salt and pepper. Dip each cheese round into the beaten egg and then into breadcrumb mixture, coating completely, cover and refrigerate until ready to use.
- 2. Whisk all the vinegar and all the mustard in small bowl to blend. Gradually whisk in the ½ cup oil Season with salt and pepper
- 3. Combine greens and pears in a large bowl
- 4. Heat remaining oil (3 tbls) in skillet over medium heat. Add walnuts and saute until toasted. Transfer to a plate using a slotted spoon. Working in batches, add cheese rounds to skillet and sauté until crisp. Toss salad with enough dressing to coat. Divide among plates. Place a cheese round in the center of each salad and sprinkle with walnuts.
MIXED LETTUCE, PEAR, AND GOAT CHEESE SALAD WITH CITRUS DRESSING
Steps:
- 1. To prepare dressing, combine shallots and mustard in a medium bowl, stirring with a whisk. Stir in 1/4 cup orange juice and next 3 ingredients (through pepper). Gradually add oil, stirring constantly with a whisk. 2. To prepare salad, combine 2 tablespoons orange juice and pears, tossing to coat. Combine lettuces in a large bowl. Drizzle with dressing; toss gently to coat. Arrange about 1 cup lettuce mixture on each of 8 salad plates. Top each serving with about 1/4 cup pear and 1 1/2 tablespoons cheese.
PEAR-AND-SPINACH SALAD WITH GOAT CHEESE VINAIGRETTE
Make and share this Pear-And-Spinach Salad With Goat Cheese Vinaigrette recipe from Food.com.
Provided by Oolala
Categories Salad Dressings
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place spinach in a salad bowl.
- Toss pear slices with lemon juice and add to bowl.
- Place remaining ingredients in a food processor or blender and process until smooth.
- Toss vinaigrette with salad.
Nutrition Facts : Calories 134.7, Fat 5.8, SaturatedFat 3.4, Cholesterol 13.1, Sodium 163.2, Carbohydrate 15.9, Fiber 4, Sugar 8.9, Protein 7.7
PEAR, PECAN AND GOAT CHEESE SALAD
Categories Salad
Number Of Ingredients 12
Steps:
- Whisk all ingredients together until completely emulsified. Store in an airtight container in the refrigerator. This dressing contains olive oil and will need to be brought to room temperature since the oils solidify in the refrigerator. I use this vinaigrette on almost any salad and it tastes wonderful.
ROASTED-PEAR AND GOAT CHEESE SALAD
Provided by Molly O'Neill
Categories salads and dressings
Time 1h
Yield 4 servings
Number Of Ingredients 12
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
POACHED PEAR, MACADAMIA, AND SPINACH SALAD WITH GOAT CHEESE RECIPE
Provided by Kimloves2cook
Number Of Ingredients 11
Steps:
- Preparation 1. With a slotted spoon, lift pears from poaching liquid; reserve liquid. Slice pears lengthwise or cut them into about 1/2-inch chunks. 2. In a large bowl, combine pears with spinach and macadamia nuts. Coarsely crumble half the cheese over salad. 3. In a small bowl, whisk together olive oil, rice vinegar, 3 tablespoons reserved pear-poaching liquid (save remaining for another use; see notes), mustard, honey, and thyme. Pour over salad and gently mix to coat, adding salt and pepper to taste. Sprinkle with pomegranate seeds and crumble remaining cheese over salad. Poached pears: In a 5- to 6-quart pan over medium heat, combine 1 bottle (750 ml.) dry red wine, 3/4 cup sugar, 1 thin strip (3 in. by 1/2 in.) lemon peel (yellow part only), 2 star anise (or 1 teaspoon anise seeds and 1 cinnamon stick, 3 in.), and 1 vanilla bean (6 in.), split lengthwise. Bring to a simmer. Meanwhile, peel 3 firm-ripe Anjou pears (1 1/2 lb. total), cut in half lengthwise, and core. Place pears in wine mixture. Cover and simmer, turning occasionally, until pears are barely tender when pierced, about 15 minutes. Remove from heat and let pears cool in liquid, turning occasionally, at least 30 minutes, or cover and chill up to 3 days.
PEAR AND GOAT CHEESE SALAD
Steps:
- Divide goat cheese into 4 equal portions. Arrange lettuce on 4 plates. In medium bowl, blend together lemon juice & olive oil. Toss in pears and walnuts. Season with salt & pepper. Arrange on lettuce & top with goat cheese.
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