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Recipe by Estee Kafra

Red Wine Pear Salad with Spiced Walnuts and Goat Cheese

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Red Wine Pear Salad with Spiced Walnuts and Goat Cheese
Dairy Dairy
Easy Easy
24 Servings
Allergens

Contains

- Dairy - Tree nuts
2 Hours, 30 Minutes
Diets
- Vegetarian - Pescatarian

It may seem like this salad requires a long list of ingredients, but most of it can be done days in advance, making the assembly very simple.

Ingredients

Salad

  • 16 ounces (450 grams) romaine leaves

  • 16 ounces (450 grams) arugula

  • 1 (7-oz./200-g.) log goat cheese, cubed

  • 1 (2- and- 1/2-oz./70-g.) package dried pomegranate seeds, or 1 cup dried cherries

Pears

  • water to cover

Spiced Walnuts

  • 2 and 1/2 cups walnuts (I like to use the whole pieces, but broken or smaller pieces can work as well)

  • 1 cup sugar

  • 2 tablespoons water

  • 2 tablespoons cinnamon

  • pinch black pepper

Dressing

  • 1/4 cup white vinegar

  • pinch of salt

Directions

For the Pears

1.

Peel the pears, but keep them whole.

2.

Place the pears, wine, sugar and enough water to just cover the pears in a small saucepan. Bring to a boil and then lower to medium heat and cook until pears are soft. (The length of time will depend on how ripe the pears are. If they aren’t ready yet, it could take up to two to three hours of cooking to get them to soften.)

3.

Remove from heat and let cool. Refrigerate pears in their own juice until ready to use.

For the Walnuts

1.

Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). 

2.

Place walnuts, sugar, water, cinnamon, and pepper in a bowl and mix until sugar is dissolved and walnuts are evenly coated. Pour onto a lined baking sheet and bake for 10 minutes. Remove from oven and mix well. Return to oven for another five to 10 minutes. Remove from oven and let cool completely.

For the Dressing

1.

Mix all dressing ingredients vigorously until well combined.

To Assemble the Salad

1.

Take the romaine lettuce leaves and place them in a tight pile. Cut very thin slices through the width. Chop the arugula leaves to break them down in size as well. (If you want to make a one-bowl large salad, you can cut the lettuce larger.)

2.

Cut the pears into six wedges apiece, discarding the seeds and stems.

3.

Plate the lettuce and arugula and top with pear wedges, cubes of goat cheese, pomegranate seeds or dried cherries, and spiced walnuts. Drizzle with dressing and serve.

Credits

Photography: Hudi Greenberger Food Styling: Janine Kalesis

Recipe tags

dried fruit Estee Kafra fresh fruit goat cheese Hanukah Hanukkah party food pear salad poached pears salad with a twist
Red Wine Pear Salad with Spiced Walnuts and Goat Cheese

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