Roasted Pear And Toasted Goat Cheese Salad |
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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 4 |
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From Sacabee Times newspaper for a delightful fall salad, with roasted pears and toasted goat cheese! Recipe developed for the Kansas City Star by professional home economists Kathryn Moore and Roxanne Wyss. Ingredients:
2 pears, unpeeled |
3/4 cup apple juice or apple cider |
3 tablespoons brown sugar |
1 tablespoon white wine vinegar |
1 tablespoon extra-virgin olive oil |
salt and pepper, to taste |
one 5-ounce package spring mix salad greens |
1 tablespoon toasted chopped walnuts |
2 tablespoons dried cranberries |
3 to 4 ounces goat cheese (log form) |
1 egg white |
1 tablespoon water |
1/3 cup panko crumbs |
Directions:
1. Preheat oven to 375 degrees.
2. Cut pears in half and remove core and seeds from each pear.
3. Cut each half in half again and place in a baking dish.
4. Combine apple juice and brown sugar.
5. Stir until brown sugar has dissolved; pour over pears.
6. Bake the pears 20 to 30 minutes, or until tender, basting occasionally with the apple juice mixture.
7. Use a slotted spoon and remove pears to a plate to cool slightly.
8. Reserve 1/4 cup apple juice mixture.
9. Place reserved 1/4 cup apple juice mixture and white wine vinegar in small bowl. Whisk in olive oil until blended.
10. Season with salt and pepper.
11. Place spring greens in salad bowl and toss with dressing.
12. Divide among four plates.
13. Sprinkle evenly with walnuts and cranberries.
14. Slice goat cheese into 4 slices.
15. Whisk together egg white and water.
16. Dip goat cheese into egg white mixture and coat both sides evenly with panko crumbs.
17. Spray a small nonstick skillet with nonstick spray coating, then heat over medium high heat.
18. Toast goat cheese rounds about 30 seconds per side.
19. Serve warm on the side of the salad.
20. Place pears along side green
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