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Caramelized Pear, Goat Cheese and Pomegranate Salad Recipe

Caramelized Pear, Goat Cheese and Pomegranate Salad

2 Bosc or Red Bartlett pears, peeled and sliced

2 T pomegranate *syrup

1 T unsalted butter

4-6 C mixed arugula and watercress leaves

1/2 C basic *vinaigrette with pomegranate syrup

1 goat cheese log, sliced into 12 pieces

1/2 C pomegranate seeds, for garnish

*Syrup instructions:

4 C pomegranate juice

Bring to steady boil over high heat. Decrease heat, maintain low bubble and cook stirring occasionally with a wooden spoon. After 20 minutes, the juice should reduce by 1/2 and thicken. When it begins to coat the wooden spoon, your pomegranate syrup is done.

Caramelized Pear, Goat Cheese and Pomegranate Salad RecipeCaramelized Pear, Goat Cheese and Pomegranate Salad Recipe

*Vinaigrette instructions:

1/4 C extra virgin olive oil

1/4 C canola oil

2 T balsamic vinegar

2 T pomegranate syrup

2 cloves garlic, minced

Combine all ingredients and whisk thoroughly.

Salad instructions:

In a small bowl, coat pear slices with pomegranate syrup, turning gently to coat well. Let stand 5-10 minutes.

In a skillet over medium-high heat, melt butter. When it is sizzling, add pear slices and cook until they start to caramelize. Don’t let them get too soft.

Plate bite-sized pieces of arugula and watercress. Top with pears and drizzle with vinaigrette. Add goat cheese slices and sprinkle with pomegranate seeds.