Recipe courtesy of Franco Noriega
Pear and Goat Cheese Salad
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- Level: Easy
- Total: 40 min (includes freezing time)
- Active: 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 294
- Total Fat
- 24 g
- Saturated Fat
- 8 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 3 g
- Sugar
- 9 g
- Protein
- 9 g
- Cholesterol
- 17 mg
- Sodium
- 442 mg
Sweet pears and tangy goat cheese are a match made in heaven. Then add peppery arugula, licorice-y fennel and nutty pecans, and you have a flavorfully balanced salad in itself. This salad brings all those classic flavors together, but with an unexpected twist: goat cheese-wrapped grapes.
- Level: Easy
- Total: 40 min (includes freezing time)
- Active: 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 294
- Total Fat
- 24 g
- Saturated Fat
- 8 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 3 g
- Sugar
- 9 g
- Protein
- 9 g
- Cholesterol
- 17 mg
- Sodium
- 442 mg
Ingredients
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Directions
- Roll the grapes in the goat cheese (1 to 2 teaspoons per grape, depending on their size). Place on a plate or small rimmed baking sheet and place in the freezer until ready to use, 10 to 15 minutes. (They are easier to slice cleanly when the goat cheese is firm.)
- Whisk the Dijon mustard and vinegar together in a large bowl until combined. While continually whisking, slowly drizzle in the olive oil. Keep whisking until the vinaigrette is smooth and emulsified. Add the garlic, then season with 1/2 teaspoon salt and several grinds of black pepper.
- When ready to serve, remove the grapes from the freezer and cut them in half crosswise.
- Add the baby arugula, sliced pears and sliced fennel to the bowl and toss until evenly dressed in the vinaigrette. Taste and adjust the seasoning. Transfer to a serving bowl, then top with the fennel fronds, a drizzle of olive oil, the pecans and the goat cheese wrapped grapes.
