Pear and Goat Cheese Salad

Gamekeeper’s Taverne
Chagrin Falls, Ohio

Poaching the pears in wine accented with fresh ginger and orange zest infuses them with zesty flavor, while a fruity raspberry-walnut vinaigrette adds a summery accent to the salad. Most of the salad’s components can be made ahead, but the goat cheese cakes should be fried right before serving to keep them warm and creamy.
 

Steps

1. Prepare poached pears: In large saucepot, combine all ingredients except pears; bring to a boil over medium-high heat. Reduce heat to low and simmer 30 minutes.
2. Add pears and poach 20 minutes or longer until softened but still firm in the middle. Let pears cool in liquid overnight.
3. Remove pears and cut into slices. Reduce liquid in pot until it forms a syrup; set syrup aside.
4. Prepare walnut vinaigrette: In blender, combine all ingredients except walnut oil. Run blender on medium speed until well combined. Slowly drizzle in oil until mixture emulsifies. Store until ready to use.
5. Slice goat cheese into disks and coat each disk in flour. Dip in egg wash, then in walnut-crumb mixture. Store cold until ready to fry.
6. To assemble salad: Toss greens with walnut vinaigrette and mound in center of plate. Lay four pear sections on top of greens. Fry two goat cheese disks in hot oil for 1 minute until warmed through and creamy. Break goat cheese cakes open so they run; place on top of salad. Garnish with berries and walnut halves. Drizzle pear syrup over salad and across rim of plate.

Photo courtesy of USA Pears