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This recipe is so good, so worth the preparation. It looks harder than it is. You will love this sweet and salty salad.

Ingredients:

  • 2 pears, unpeeled
  • 3/4 cup apple juice or apple cider
  • 3 tablespoons brown sugar
  • 1 tablespoon white wine vinegar
  • 1 tablespoon extra-virgin olive oil
  • Salt and pepper to taste
  • 1 (5-ounce) package spring mix salad greens
  • 1 tablespoon toasted chopped walnuts
  • 2 tablespoons dried cranberries
  • 3–4 ounces goat cheese (log form)
  • 1 egg white
  • 1 tablespoon water
  • 1/3 cup panko crumbs

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Directions:

  1. Preheat oven to 375 degrees F.
  2. Cut the pears in half and remove the core and seeds from each pear. Cut each half in half again and place them in a baking dish. Combine apple juice and brown sugar. Stir until brown sugar has dissolved; pour over pears. Bake the pears 20–30 minutes, or until tender, basting occasionally with the apple juice mixture.
  3. 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.
  4. Place spring greens in a salad bowl and toss with the dressing. Divide it among four plates. Sprinkle the salad with walnuts and cranberries.
  5. Slice goat cheese into 4 slices. Whisk together the egg white and water. Dip the goat cheese into the egg white mixture and coat both sides evenly with panko crumbs. Spray a small nonstick skillet with 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. Cut pears into slices and arrange them on the salads.