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Categories:Viewed: 15 - Published at: 5 years ago
Ingredients
- 1/4 cup pecans (about 1 ounce)
- 4 Bartlett or Anjou pears
- 2 ounces soft goat cheese, cut into 8 pieces
- 4 cups chopped or torn salad greens
- 2 tablespoons balsamic vinegar
- 1 teaspoon sugar (optional)
- 1 tablespoon olive oil (extra-virgin preferred)
Method
- In a small skillet, dry-roast the pecans over medium heat for about 4 minutes, or until just fragrant, stirring frequently.
- Remove from the skillet so they dont burn.
- Meanwhile, cut the pears in half lengthwise and discard the stems.
- Using a melon baller, remove the seeds and make a small, round cavity in each pear half.
- Finely chop the pecans.
- Put the pecans on a large plate.
- Shape each piece of goat cheese into a ball.
- Roll the balls in the pecans.
- Place one ball in each pear cavity.
- Arrange the salad greens on plates.
- Place the pears on the salad greens.
- Sprinkle with any remaining pecans.
- Put the vinegar in a small bowl.
- Add the sugar, whisking to dissolve.
- Pour in the oil in a fine stream, whisking constantly until smooth.
- Drizzle over the pears.
- (Per Serving)
- Calories: 117
- Total Fat: 6.0g
- Saturated: 1.5g
- Trans: 0.0g
- Polyunsaturated: 1.0g
- Monounsaturated: 3.0g
- Cholesterol: 3mg
- Sodium: 35mg
- Carbohydrates: 16g
- Fiber: 4g
- Sugars: 10g
- Protein: 2g
- Dietary Exchanges
- 1 Fruit
- 1 Fat
