Ingredients
- 1/4 cup California walnuts (about 1 ounce)
- 3-4 cups salad greens, chopped or torn
- 4 Bartlett or Anjou pears
- 2 ounces goat cheese or chèvre
- 2 tablespoons balsamic vinegar
- 1 teaspoon sugar (optional)
- 1 tablespoon olive oil
PREPARATION
- In a small skillet, dry-roast walnuts over medium heat for 1 to 5 minutes, stirring frequently. Finely chop.
- Meanwhile, arrange 1/2 cup salad greens on each of eight plates; set aside.
- Cut pears in half lengthwise. With a melon baller, remove seeds and make a small, round cavity in each pear half.
- Cut cheese into eight pieces; shape each into a ball. Roll in walnuts and place one in each pear cavity. Arrange pears on lettuce.
- Pour vinegar into a small bowl; add sugar, whisking until dissolved.
- Add oil in a fine stream, whisking constantly until smooth. Drizzle evenly over pears; sprinkle with any remaining walnuts.
NUTRITION
- Calories: 129 cal
- Total Fat: 7 g
- Polyunsaturated Fat: 2 g
- Cholesterol: 7 mg
- Sodium: 32 mg
- Carbohydrates: 16 g
- Dietary Fiber: 3 g
- Protein: 3 g
