Pear and Chevre Salad With Caramelized Nuts and Arugula

Name: Pear and Chevre Salad With Caramelized Nuts and Arugula
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Yield: 4 serving(s)
Ingredients: 2 red Anjou pears; 7 ounces arugula (or other mild salad green); 5 ounces goat cheese; 4 ounces walnut halves; 1/4 cup granulated sugar; 1/3 cup balsamic vinaigrette

Submitted by Impera_Magna

"Recipe from Chef Hans Stierli, developed for the Avello Spa and Health Club of the Westin Resort and Spa in Whistler, BC."

Download

Ready In:: 8hrs 15mins
Ingredients:: 6
Serves:: 4

ingredients

2 red Anjou pears
7 ounces arugula (or other mild salad green)
5 ounces goat cheese
4 ounces walnut halves
¹⁄₄ cup granulated sugar
¹⁄₃ cup balsamic vinaigrette

directions

Wash the pears; quarter each pear for a total of 8 quarters; remove the cores; arrange on a baking sheet and place in a 80° C (160° F) oven overnight to dry.
Caramelize the sugar in a non-stick pan with the walnuts; mix well until they are golden brown; let cool on oiled parchment; chop into small dice.
Dip the arugula leaves into the balsamic vinaigrette and arrange a nice bouquet on each plate.
Cut the cheese into 8 slices; top each pear wedge with a slice of cheese; place in the oven to warm for a few minutes.
Arrange two pear wedges on top of the arugula on each plate; sprinkle with caramelized walnuts.