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Also
courtesy of the Food Network, here is an easy and delicious
recipe by Hiro Sone |
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Goat
Cheese Pear Salad |
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2/3
cup Redwood Hill Farm's Fresh Chevre, 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 chopped fresh tomato
2 tablespoons chopped parsley
1 tablespoon plus 4 teaspoons zin vinegar
Salt and pepper
4 teaspoons toasted pine nuts
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Place
the goat cheese, mesclun and pear in a large mixing bowl.
Heat the oil and pancetta in a medium sauté 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 and serve immediately.
Yield: 4 servings |
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