Sublime. There is no
better word to describe this salad.
Cold grilled pears, served
over a bed of romaine lettuce, with goat cheese bits, tossed with toasted
… and finally dressed
with balsamic vinegar reduction…
Grilled Pear Salad with Goat Cheese and
Balsamic Vinegar Reduction | Ingredients for 4 portions
If there is a salad
Olympus, I’m sure this grilled pear salad has a well-gained place there.
4 cups of romaine
2 red Anjou or Bosc
pears, halved and cored
4 Tbs. of fresh goat
2 Tbs. of toasted
Grill the pears for
about 8-10 minutes. Refrigerate at least half hour before serving. Divide the
lettuce in four plates. Serve half a
pear on each plate. Add some goat cheese pieces and toss with pecans. Dress
with balsamic vinegar reduction.
To print the recipe click here.
To print the Balsamic Vinegar Reduction
recipe, click here
Etiquetas: appetizers, grilling, salads