Salad With Goat Cheese And Drambuie Poached Pears Recipes

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ROASTED BEET, PEACH AND GOAT CHEESE SALAD



Roasted Beet, Peach and Goat Cheese Salad image

This salad is a bit of work, but it's so delicious and always impresses guests. Mache can be hard to find, so you may omit it and just use arugula, but it adds a great nutty flavor if you can find it.

Provided by Megancake

Categories     Salad     Green Salad Recipes     Mixed Greens Salad Recipes

Time 2h40m

Yield 2

Number Of Ingredients 10

2 beets, scrubbed
1 bunch mache (lamb's lettuce), rinsed and dried
1 bunch arugula, rinsed and dried
2 fresh peaches - peeled, pitted, and sliced
2 shallots, chopped
¼ cup pistachio nuts, chopped
1 (4 ounce) package goat cheese, crumbled
¼ cup walnut oil
2 tablespoons balsamic vinegar
salt and pepper to taste

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Wrap each beet in two layers of aluminum foil, and place onto a baking sheet. Bake in the preheated oven until the beets are tender, about 1 hour and 20 minutes. Allow the beets to cool slightly, then remove the skins. Let the beets cool to room temperature, or refrigerate until cold. Once cooled, thinly slice the beets.
  • Place the mache and arugula into a large mixing bowl. Add the sliced beets and peaches; sprinkle with the shallots, pistachios, and goat cheese. In a separate bowl, whisk together the walnut oil, balsamic vinegar, salt, and pepper until emulsified, and pour over the salad mixture. Toss well, and serve.

Nutrition Facts : Calories 691.2 calories, Carbohydrate 37.7 g, Cholesterol 44.8 mg, Fat 52.8 g, Fiber 7.7 g, Protein 23.2 g, SaturatedFat 15.2 g, Sodium 555.4 mg, Sugar 21.8 g

EASY BEET, PEAR, AND GOAT-CHEESE SALAD



Easy Beet, Pear, and Goat-Cheese Salad image

This salad is a rich blend of sweet and tangy flavors.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 1h35m

Number Of Ingredients 9

1/4 cup fresh orange juice
1 tablespoon red-wine vinegar
1 tablespoon olive oil
2 teaspoons Dijon mustard
Coarse salt and ground pepper
1 recipe Basic Roasted Beets
2 firm, ripe Bartlett pears, peeled, halved lengthwise, cored, and sliced 1/4 inch thick lengthwise
4 ounces soft goat cheese, crumbled
1/3 cup toasted pecans or walnuts, coarsely chopped

Steps:

  • In a medium bowl, whisk together juice, vinegar, oil, and mustard; season with salt and pepper.
  • Arrange beets and pears on four serving plates. Drizzle with dressing. Scatter cheese and nuts over, and season with more pepper, if desired. Serve immediately.

PEAR AND GOAT CHEESE SALAD



Pear and Goat Cheese Salad image

Make and share this Pear and Goat Cheese Salad recipe from Food.com.

Provided by Shawna Laufer

Categories     Pears

Time 8m

Yield 1 pear per serving, 8 serving(s)

Number Of Ingredients 7

1/4 cup pecans (about 1 ounce)
3 -4 cups salad greens, torn
4 bartlett pears
2 ounces goat cheese or 2 ounces chevre cheese
2 tablespoons balsamic vinegar
1 teaspoon sugar
1 tablespoon olive oil

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.

Nutrition Facts : Calories 140.6, Fat 6.4, SaturatedFat 1.9, Cholesterol 5.6, Sodium 46.2, Carbohydrate 20.4, Fiber 4.2, Sugar 12.9, Protein 2.7

GOAT CHEESE PEAR SALAD



Goat Cheese Pear Salad image

Provided by Food Network

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 11

2/3 cup fresh goat cheese, crumbled
12 cups mesclun loosely packed
1 Bosc pear quartered lengthwise, remove core, slice to 1/8-inch thick
1/4 cup olive oil
1/3 cup diced pancetta, about 1/4-inch squares
1/2 teaspoon chopped garlic
2 tablespoons tomato concasse
2 tablespoons chopped parsley
1 tablespoon plus 4 teaspoons zin vinegar
Salt and pepper
4 teaspoons toasted pine nuts

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.

ROASTED-PEAR AND GOAT CHEESE SALAD



Roasted-Pear And Goat Cheese Salad image

Provided by Molly O'Neill

Categories     salads and dressings

Time 1h

Yield 4 servings

Number Of Ingredients 12

1 teaspoon well-aged balsamic vinegar
2 teaspoons sherry vinegar
1/4 teaspoon salt, plus more to taste
Dash of fresh ground black pepper, plus more to taste
2 tablespoons pumpkinseed oil
1 tablespoon canola oil
4 ripe pears, peeled, cored and cut into quarters
Olive oil spray
1 pound mesclun, rinsed and dried
8 ounces fresh goat cheese
1/2 cup toasted pumpkinseeds
1 tablespoon pumpkinseed oil

Steps:

  • Preheat oven to 350 degrees. To make the vinaigrette, combine the vinegars with the salt and pepper in a salad bowl. Slowly whisk in the pumpkinseed oil and then the canola oil. Adjust the seasoning with additional salt and pepper to taste, and set aside.
  • Place pears in a roasting pan that has been lightly sprayed with oil. Lightly spray the pears, and roast for 40 minutes, or until golden and nearly soft. Remove from the oven, and allow to cool slightly.
  • To assemble the salad, place the pear quarters in the center of each of four plates. Toss the mesclun with the vinaigrette; then, add the goat cheese in small pinches and toss carefully. Surround the pears with the goat cheese salad. Sprinkle the toasted pumpkin seeds over the arrangement. Drizzle 1 tablespoon pumpkinseed oil over the pears, and serve.

Nutrition Facts : @context http, Calories 408, UnsaturatedFat 17 grams, Carbohydrate 32 grams, Fat 28 grams, Fiber 7 grams, Protein 13 grams, SaturatedFat 10 grams, Sodium 440 milligrams, Sugar 19 grams, TransFat 0 grams

WARM GOAT CHEESE SALAD WITH PEAR



Warm Goat Cheese Salad With Pear image

I found this recipe in a book called Cook This Not That. It is supposed to be a lower calorie version of California Pizza Kitchen Field Greens Salad

Provided by Cook4_6

Categories     < 60 Mins

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

4 ounces goat cheese (log)
1 cup breadcrumbs
1 teaspoon thyme, dried (or Italian seasonings)
salt
pepper
1 egg, lightly beaten
1/4 cup walnuts
16 cups mixed salad greens (or arugula)
1/4 cup balsamic vinaigrette (or to taste)
1 pear, peeled, cored and sliced

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.

Nutrition Facts : Calories 300.2, Fat 15.9, SaturatedFat 7, Cholesterol 75.3, Sodium 361.7, Carbohydrate 27.7, Fiber 3, Sugar 6.8, Protein 12.6

SALAD WITH GOAT CHEESE AND DRAMBUIE-POACHED PEARS



SALAD WITH GOAT CHEESE AND DRAMBUIE-POACHED PEARS image

Categories     Salad     Cheese     Leafy Green     Pear

Yield 8

Number Of Ingredients 11

PEARS
1 cup water
1/2 cup Drambuie (Scotch-based liqueur) or brandy
1/4 cup sugar
1 teaspoon whole allspice
4 firm but ripe Anjou or Bosc pears, peeled
SALAD
1/2 cup vegetable oil
3 tablespoons white wine vinegar
2 5-ounce bags mixed greens
1 5- to 6-ounce log soft fresh goat cheese, cut into 8 rounds

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.

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