Roasted Pear and Toasted Goat Cheese SaladFrom midgelet 7 years ago
- 2 pears, unpeeled shopping list
- 3/4 cup apple juice or apple cider shopping list
- 3 tablespoons brown sugar shopping list
- 1 tablespoon white wine vinegar shopping list
- 1 tablespoon extra-virgin olive oil shopping list
- salt and pepper, to taste shopping list
- One 5-ounce package spring mix salad greens shopping list
- 1 tablespoon toasted chopped walnuts shopping list
- 2 tablespoons dried cranberries shopping list
- 3 to 4 ounces goat cheese (log form) shopping list
- 1 egg white shopping list
- 1 tablespoon water shopping list
- 1/3 cup panko crumbs shopping list
How to make it
- Preheat oven to 375 degrees.
- Cut pears in half and remove core and seeds from each pear.
- Cut each half in half again and place in a baking dish.
- Combine apple juice and brown sugar.
- Stir until brown sugar has dissolved; pour over pears.
- Bake the pears 20 to 30 minutes, or until tender, basting occasionally with the apple juice mixture.
- Use a slotted spoon and remove pears to a plate to cool slightly.
- Reserve 1/4 cup apple juice mixture.
- Place reserved 1/4 cup apple juice mixture and white wine vinegar in small bowl. Whisk in olive oil until blended.
- Season with salt and pepper.
- Place spring greens in salad bowl and toss with dressing.
- Divide among four plates.
- Sprinkle evenly with walnuts and cranberries.
- Slice goat cheese into 4 slices.
- Whisk together egg white and water.
- Dip goat cheese into egg white mixture and coat both sides evenly with panko crumbs.
- Spray a small nonstick skillet with nonstick spray coating, then heat over medium high heat.
- Toast goat cheese rounds about 30 seconds per side.
- Serve warm on the side of the salad.
- Place pears along side green
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