Salad With Goat Cheese And Drambuie Poached Pears Food

PEAR AND GOAT CHEESE SALAD

Steps:

• In a small skillet, dry roasted pecans over medium heat for 1 to 5 minutes; stirring frequently. Finely chop.
• Meanwhile, arrange ½ cup salad greens on each of eight plates; set aside.
• Cut pears in half lengthwise. With a melon baler, remove seeds and make a small, round cavity in each pear half.
• Cut cheese into eight pieces; shape each into a ball. Roll in pecans and place one in each pear cavity. Arrange pears on lettuce.
• Pour vinegar into a small bowl; add sugar, whisking until dissolved.
• Add oil in a fine stream, whisking constantly until smooth. Drizzle evenly over pears; sprinkle with any remaining pecans.

GOAT CHEESE PEAR SALAD

Steps:

• Place the goat cheese, mesclun and pear in a large mixing bowl. Heat the oil and pancetta in a medium saute pan on high heat until the pancetta just starts to brown. Remove from heat. Add the garlic and quickly shake the pan until the garlic starts to brown. Add the tomato and parsley and combine well. Add the zin vinegar and season with salt and pepper. Return to high heat and boil. Pour the vinaigrette over the mesclun mixture and toss well. Sprinkle with pine nuts.

WATERCRESS SALAD WITH PEARS AND CREAMY GOAT CHEESE DRESSING

Steps:

• Puree 1/4 cup goat cheese, milk, hazelnut oil and lemon juice in a blender until smooth, about 1 minute.
• Season with salt and pepper; set aside.
• Cut pear in half; core.
• Thinly slice lengthwise.
• Arrange slices fanned out on 4 plates.
• Trim lower third of watercress stems.
• Toss watercress with 1/4 cup of the dressing to lightly coat.
• Mound next to pears.
• Drizzle remaining dressing over salads.
• Crumble remaining 2 tablespoons cheese over tops.
• Grind pepper to taste over salad.

MIXED GREENS SALAD WITH PEARS, GOAT CHEESE, AND FIG VINAIGRETTE

Steps:

• Combine balsamic vinegar and figs in a small saucepan over high heat, and bring to a boil. Reduce heat, and simmer until reduced to 1/3 cup: about 5 minutes.
• Combine the fig mixture, water, and lemon juice in a blender, and process until smooth.
• Place the fig mixture in a small bowl. Stir in shallots, thyme, and garlic. Add olive oil and salt; stir well with a whisk.
• To serve: Drizzle enough dressing on the greens to coat. Place the greens on 6 salad plates and top with pear and goat cheese.

WARM GOAT CHEESE SALAD WITH PEAR

Steps:

• Slice the goat cheese into four 1/2" disks. If the cheese crumbles, use your hands to form it back into a disk. Pour the bread crumbs onto a plate and toss with the thyme and a pinch each of salt and pepper.
• Dip the goat cheese into the egg, then into the crumb mixture, turning to coat evenly. Place the disks on a plate and into the freezer for 15 minutes to firm up.
• Preheat oven to 450 degrees. Place the goat cheese on a baking sheet coated with cooking spray and bake for 10 minutes, until the cheese is soft and the crumbs are toasted. Remove. While the oven is still hot, toast the walnuts for 5 minutes.
• Toss the lettuce with the vinaigrette and pear. Divide between 4 plates. Top with walnuts and goat cheese.

POACHED PEAR SALAD WITH BLUE CHEESE AND CHAMPAGNE VINAIGRETTE

Steps:

• PEARS:.
• Bring first 5 ingredients to boil in large wide saucepan over medium-high heat, stirring until sugar dissolves.
• Add pear halves, cut side down. Return syrup to boil.
• Reduce heat to medium-low; simmer uncovered until pears are tender, 20 to 25 minutes. Cool completely.
• DO AHEAD: Can be made 1 day ahead. Cover and chill.
• Drain pears.
• Leaving top 1 inch intact (at narrow end), cut each pear half lengthwise into thin slices.
• Gently press on pear halves to fan slightly.
• VINAIGRETTE AND SALAD:.
• Whisk shallot, vinegar, and mustard in small bowl to blend.
• Gradually whisk in 1/2 cup oil.
• Season vinaigrette to taste with salt and pepper.
• DO AHEAD Can be made 1 day ahead. Cover and refrigerate.
• Place greens in large bowl. Toss with enough vinaigrette to coat.
• Mound greens on plates.
• Arrange 1 pear half atop greens on each plate.
• Sprinkle with walnuts and cheese.
• Drizzle with more vinaigrette, if desired, and serve.

SALAD WITH GOAT CHEESE AND DRAMBUIE-POACHED PEARS

Steps:

• FOR PEARS: Bring 1 cup water, Drambuie, sugar, and allspice to boil in heavy medium saucepan over high heat, stirring until sugar dissolves. Add pears. Reduce heat to low, cover, and simmer until pears are tender, turning pears twice, about 20 minutes. Remove from heat, uncover, and cool completely, turning pears occasionally in syrup. Cover, chill at least 3 hours and up to 2 days. Using slotted spoon, transfer pears to work surface. Cut pears lengthwise into quarters. Core and slice pears. FOR SALAD: Whisk oil and vinegar in large bowl to blend. Season dressing to taste with salt and pepper. Add greens to dressing and toss to coat. Divide greens among 8 plates. Top each salad with 1 round of goat cheese and pear slices. TEST-KITCHEN TIP: Save the pear-poaching liquid. Boil it until reduced to a thick syrup, then keep on hand for spooning over ice cream or pancakes.