Pear and Goat Cheese Salad
Excellent with Sauvignon Blanc.
Ingredients:
- 4 Sonoma® Dried Pear halves, diced into 1/4" pieces
- 4 oz. Sauvignon Blanc
- 4 strips thinly sliced bacon, diced into 1/4" pieces
- 2 cloves garlic, minced
- 1/4 cup olive oil
- 1 Tbs. balsamic vinegar
- 1 tsp. Dijon mustard
- 1 Tbs. lemon juice
- 4 cups mixed salad greens
- 4 oz. goat cheese
Instructions:
At least 4 hours before serving place the diced pears in a bowl and add 2 ounces of the Sauvignon Blanc to let soak.
In a medium skillet over medium heat, cook bacon until fat is rendered and bacon is cooked but not crisp. Drain and set aside bacon; discard the fat. In same skillet over medium heat, add garlic and cook until soft, 4 to 6 minutes, then add bacon pieces. Reduce heat and add remaining wine, pears and their liquid, olive oil, vinegar, mustard and lemon juice; mix together. Place greens in a salad bowl and pour dressing over; toss. Crumble goat cheese on top and serve. Excellent with Sauvignon Blanc.
*Does not include soaking time.
Prep Time: 10 mins.* Yield: 4 to 6 Cook Time: 15 mins Credit: Sonoma Dried Tomatos
|
| |
|
