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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 6 |
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I love this recipe and make it quite often, usually in the Winter time. I got it from a Williams-Sonoma cookbook entitled Holiday Cooking with Kids . Nice and dressy for a special dinner! Ingredients:
8 cups mixed torn salad greens |
3 oz. fresh goat cheese |
1 tbsp. red wine vinegar |
3 tbsp. olive oil |
1/2 tsp. dijon mustard |
1/4-1/2 tsp. salt |
1/8 tsp. fresh ground pepper |
3 ripe pears |
3 tbsp. unsalted butter (i just use margarine) |
1 1/2 tbsp. granulated sugar |
1/2 cup pecan halves |
Directions:
1. Wash and pat lettuce dry with paper towels and put in a salad bowl.
2. With your fingers, coarsely crumble the goat cheese and sprinkle the crumbles over the greens. Cover the salad bowl with plastic wrap and refrigerate until ready to serve.
3. Just before serving, make the dressing. Put the vinegar, olive oil, mustard, salt and pepper in a small bowl. Whisk until the ingredients are blended. Set the dressing aside.
4. Peel each pear and with a small, sharp knife, quarter each pear lengthwise. Cut away the stem and core from the pear quarters. Cut each pear quarter lengthwise in half so you end up with about 24 wedges.
5. Put the butter in a large nonstick frying pan. Set the pan on medium and melt the butter. Add the pear wedges and saute for 1 minute, gently turning the pears with the spatula to coat the pears with butter. Sprinkle the sugar over the pears. Continue cooking, turning occasionally, until the sugar and butter blend and the mixture is syrupy, about 2 minutes. Add the pecans to the frying pan and continue cooking and turning until the pears are well glazed and begin to brown and the pecans are glazed and heated through, about 3 minutes.
6. Remove the greens from the refrigerator. Stir the dressing with your whisk and pour over the greens. Toss gently with large spoons. Spoon on the pear mixture and toss again. Serve immediately. Enjoy!
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