Prep 30 mins
Cook 15 mins
An elegant salad.
- 1⁄2 cup walnuts (pecans, hazelnuts, etc. may be substituted)
- 2 firm pears
- 2 tablespoons butter
- 1 tablespoon sugar
- 3 tablespoons white wine
- 1⁄4 cup unseasoned rice vinegar
- 3 tablespoons white wine vinegar
- 1⁄2 cup walnut oil or 1⁄2 cup extra virgin olive oil
- 2 garlic cloves, minced
- fresh coarse ground black pepper
- 6 -8 cups mixed baby greens, washed and spun dry
Goat Cheese Croutons
- 1 lb medium-soft goat cheese, logs
- 3 sheets frozen phyllo dough, thawed
- 2 -3 tablespoons olive oil
- Preheat oven to 400 degrees.
- On a baking sheet, lightly toast nuts; remove from oven and let cool.
- Peel and core the pears, then cut into 1/2" dice.
- In a saucepan over medium heat, melt the butter.
- Add the diced pears and sugar; saute, stirring frequently, until the pears start to caramelize a bit, then add the white wine and continue cooking until the pears are just glazed.
- Remove from heat and let cool.
- In a small bowl or jar, whisk together the rice vinegar, wine vinegar, walnut or olive oil, garlic, salt, and pepper; set aside.
- Toss the greens with the dressing and distribute among eight individual serving plates.
- Spoon the caramelized pears and walnuts around the outside of the greens.
- Place the warm Goat Cheese Croutons on the center of the greens and serve immediately.
- Goat cheese croutons: Cut the goat cheese into eight 1/2-inch slices.
- (Tip: Use dental floss to slice the cheese logs cleanly.) Cut the thawed phyllo into long, thin strips (chiffonade).
- NOTE: A pasta machine cutter works well and makes uniform sizes.
- Wrap each goat cheese round in a nest of phyllo strips (they should look alot like shredded wheat).
- Place them on lightly oiled baking sheet; set aside.
- (NOTE: the croutons may be refrigerated, covered, at this point for 1 hour).
- When ready to use, preheat broiler.
- Brush the phyllo/goat cheese rounds with olive oil.
- Place under broiler in oven until lightly browned; turn them over and brown the other side.
- Remove from oven and transfer to the individual salads with a spatula.
DELICIOUS! I could eat this salad every day and never tire of it! The flavor of pears and walnuts go so well together. I used seassoned croutons which I had on hand. This would be a great salad to serve guests. Thanks Paula for sharing this one! Prepared as a participant in the Sept 2009 Aus/NZ Swap #32 Event.
Wanted to add a note to my 1st review - made this salad again last night and used the pyllo dough this time for the croutons - wonderful - not hard to make and looked very impressive. Will definitely do it this way from now on. This is super salad - try it!
EXCELLENT salad! It made about twice as much dressing as needed, but that was great since I used it for other salads. I used pecans and walnut oil.