Pear and Chevre Salad With Caramelized Nuts and Arugula |
|
 |
Prep Time: 15 Minutes Cook Time: 480 Minutes |
Ready In: 495 Minutes Servings: 4 |
|
Recipe from Chef Hans Stierli, developed for the Avello Spa and Health Club of the Westin Resort and Spa in Whistler, BC. Ingredients:
2 red anjou pears |
7 ounces arugula (or other mild salad green) |
5 ounces goat cheese |
4 ounces walnut halves |
1/4 cup granulated sugar |
1/3 cup balsamic vinaigrette |
Directions:
1. Wash the pears; quarter each pear for a total of 8 quarters; remove the cores; arrange on a baking sheet and place in a 80° C (160° F) oven overnight to dry.
2. Caramelize the sugar in a non-stick pan with the walnuts; mix well until they are golden brown; let cool on oiled parchment; chop into small dice.
3. Dip the arugula leaves into the balsamic vinaigrette and arrange a nice bouquet on each plate.
4. Cut the cheese into 8 slices; top each pear wedge with a slice of cheese; place in the oven to warm for a few minutes.
5. Arrange two pear wedges on top of the arugula on each plate; sprinkle with caramelized walnuts.
|
|