Saturday, May 9, 2009

Pear Pecan and Goat Cheese Salad

This is a great salad!
It is great served on top of a baked pizza crust.

1 small head of romaine lettuce
1 cup of baby spinach
1 ripe bartlett pear (the red pear)
1/2 cup whole pecans
1/2 cup craisins
4 oz. goat cheese
1/2 cup aged balsamic vinegar
1/4 cup olive oil
2 T apple cider vinegar

Make a balsamic vinegar reduction with 1/2 cup balsamic vinegar and 1 tsp. sugar.

Chop the romaine and toss it with the spinach.
Slice the pear and add it to the lettuce mixture with the craisins.
Gently toast the pecans and add them to the salad.
Add half of the goat cheese to the mix and toss again with 2 T of apple cider vinegar and 1/4 cup olive oil.

Assemble salad on a plate, crumble the remaining goat cheese on top and drizzle with generous amounts of balsamic reduction.

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