Roasted-Pear and Goat Cheese Salad

Recipe Source

Roasted-Pear and Goat Cheese Salad

http://cooking.nytimes.com/recipes/7369-roasted-pear-and-goat-cheese-salad

Roasted-Pear and Goat Cheese Salad

Sep 23, 2016 | Fall, Recipes

Well, the calendar says its fall, the stores say its fall, even Starbuck’s says its fall; unfortunately with 80 and 90 degree temperatures, I do not feel like its fall. So, whats a girl in the deep south to do when tomatoes and other summer veggies are scarce, but there is plenty of winter squash and fruit? Make salads, of course! Just in time to welcome the return of lettuce from Fisheads and to celebrate the lovely pears that our farmers have, I bring you a yummy mixture of summer and fall (sorry, no pretty picture,) topped with the amazing goat cheese from Trail Ridge Farm and Grade A Goat Dairy, how can you go wrong. Maybe you could even enjoy an iced pumpkin spice latte with it.  😉 

Ingredients

FOR THE VINAIGRETTE:

  • 1 teaspoon well-aged balsamic vinegar
  • 2 teaspoons sherry vinegar
  • ¼ teaspoon salt, plus more to taste
  • Dash of fresh ground black pepper, plus more to taste
  • 2 tablespoons pumpkinseed oil
  • 1 tablespoon canola oil

FOR THE SALAD:

  • 4 ripe pears, peeled, cored and cut into quarters
  • Olive oil spray
  • 1 pound mesclun, rinsed and dried
  • 8 ounces fresh goat cheese
  • ½ cup toasted pumpkinseeds
  • 1 tablespoon pumpkinseed oil

Directions

  1. 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.
  2. 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.
  3. 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.