Pear and Chevre Salad With Caramelized Nuts and Arugula

Total Time
8hrs 15mins
Prep 15 mins
Cook 8 hrs

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

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. Dip the arugula leaves into the balsamic vinaigrette and arrange a nice bouquet on each plate.
  4. 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.
  5. Arrange two pear wedges on top of the arugula on each plate; sprinkle with caramelized walnuts.

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