Salad with Goat Cheese and Drambuie-Poached Pears |
|||||||||
| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 8 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| PEARS: 1 cup water | 1/2 cup Drambuie (Scotch-based liqueur) or brandy | 1/4 cup sugar |
| 1 teaspoon whole allspice | 4 firm but ripe Anjou or Bosc pears, peeled | SALAD: 1/2 cup vegetable oil |
| 3 tablespoons white wine vinegar | 2 5-ounce bags mixed baby greens | 1 5-to 6-ounce log soft fresh goat cheese, cut into 8 rounds |
| 1 | FOR PEARS: Bring 1 cup water, Drambuie, sugar, and allspice to boil in heavy medium saucepan over high heat, stirring until sugar dissolves. Add pears. Reduce heat to low, cover, and simmer until pears are tender, turning pears twice, about 20 minutes. Remove from heat, uncover, and cool completely, turning pears occasionally in syrup. Cover; chill at least 3 hours and up to 2 days. |
| 2 | Using slotted spoon, transfer pears to work surface. Cut pears lengthwise into quarters. Core and slice pears. |
| 3 | FOR SALAD: Whisk oil and vinegar in large bowl to blend. Season dressing to taste with salt and pepper. Add greens to dressing and toss to coat. Divide greens among 8 plates. Top each salad with 1 round of goat cheese and pear slices. |