Monday, May 16, 2005

warm pear and chevre salad

serves 4

2 medium ripe pears
vegetable spray
pinch each of Kosher salt, sugar and coarse pepper
4 oz Chevre (goat cheese)
1 ½ tbs finely chopped fresh parsley
1 ½ tbs finely chopped hazelnuts
mixed organic greens
¼ cup Port
2 tbs sugar
vinaigrette, such as Okanagan’s Finest Chilli Lime Oil

In a small saucepan, carefully heat Port and sugar to a slow simmer, reducing it to a syrupy consistency, about ½ its original volume. Set aside.

Slice pears on either side of their stems, so that you have 4 to 6 slender slices from each pear. Sprinkle pears with Kosher salt, sugar and coarse pepper, then spray lightly with vegetable spray. In a medium skillet over medium-high heat, sear pears until they just begin to colour; about 30 seconds on each side. Remove from heat.

Mix together chopped fresh parsley and hazelnuts. Roll Chevre into mixture to coat. With a length of strong cotton thread (or floss), slice Chevre by sliding the thread under the cheese and pulling the ends together.

For each serving, portion a handful of greens, followed by sliced sautéed pears and Chevre. Drizzle with Port reduction and vinaigrette.

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