Home > Recipes > Roasted Pear and Goat Cheese Salad

Baby Greens, Roasted Pear, Caramelized Onions, Toasted Walnuts, and Goat Cheese Salad

 
This recipe goes well with grilled steak and a big powerful red.

Serves 6

Dressing :
3 tablespoons balsalmic vinegar
1 tablespoon Dijon mustard
1 medium shallot, minced
½ cup olive oil

Salad:
1 large yellow onion thinly sliced
2 tablespoons cooking oil
2 large ripe pears, halved, cored, thinly sliced lengthwise
1 tablespoon butter
¼ cup red wine
1 5ounce bag mixed baby greens
1 crumbled goat cheese
1 cup walnuts, sprinkled with sugar, tasted, coarsely chopped

Whisk first 4 ingredients in small bowl to blend.  Gradually whisk in oil.  Season dressing to taste with salt and pepper.

In a hot sauté pan add oil and onions cook until golden brown about 15 minutes and remove from heat.  In another sauté pan melt butter and add pear slices.  Cook until they start to caramelize and add red wine.  Cook until tender and remove from heat.  Toss greens in large bowl with enough dressing to coat.  Divide greens among 6 plates.  Top with pear slices and onions, dividing equally.  Sprinkle with cheese and walnuts.  Drizzle lightly with remaining dressing and serve.



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