Sublime: Grilled Pear Salad with Goat Cheese and Balsamic Vinegar Reduction


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 pecans…
… and finally dressed with balsamic vinegar reduction…
If there is a salad Olympus, I’m sure this grilled pear salad has a well-gained place there.
Grilled Pear Salad with Goat Cheese and Balsamic Vinegar Reduction | Ingredients for 4 portions
4 cups of romaine lettuce
2 red Anjou or Bosc pears, halved and cored
4 Tbs. of fresh goat cheese
2 Tbs. of toasted pecans, chopped
Balsamic vinegar reduction

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: , ,