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Roasted Pear Salad and Pecan Goat Cheese Balls
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Servings:
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about
scaling
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Cook Time: |
15 minutes |
Prep Time: |
40 minutes |
Cook Method: |
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Cook Temp: |
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1. Preheat oven to 375¢ªF. Spray a baking sheet
with vegetable cooking spray. Brush pears
with olive oil and place on baking sheet with
cut sides down. Bake 20 to 25 minutes, until
pears can be easily pierced with a fork and
the bottoms are browned. Set aside. (Pears
may be roasted up to a day in advance. Refrigerate
in a sealed container, and reheat for
5 to 10 minutes before serving.)
2. While pears roast, toast pecans in a medium
skillet over medium heat. Heat just until
pecans give off a toasted aroma and darken
slightly, about 3 to 5 minutes. Let cool slightly,
then chop finely. Transfer to a small bowl.
3. Rub your hands with olive oil or spray
with vegetable cooking spray. Roll goat
cheese into 6 balls, then roll each ball in the
nuts to completely cover, pressing to get a
thorough coating. Place cheese balls on a
plate and set aside. (May be prepared a day
in advance. Refrigerate in a sealed container
until ready to serve.)
4. Make the dressing. In a large bowl,
whisk together vinegar, honey, shallot, olive
oil, and salt. Just before serving, add arugula
and lettuce and toss to coat the greens
with dressing. Divide greens among 6 salad
plates. Top each with a warm pear half, and
place a cheese ball in the center of the pear.
Serve immediately.
Source: Sep/Oct Hannaford's Fresh Magazine
Nutrition Facts |
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Serving Size
(216g
)
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Servings Per Container
6
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| Amount Per Serving |
| Calories 310 |
Calories from Fat 206 |
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% Daily Value * |
| Total Fat 22.9g |
36% |
| Saturated Fat 6g |
28% |
| Trans Fat 0g |
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| Cholesterol 15mg |
5% |
| Sodium 206mg |
9% |
| Total Carbohydrate 23g |
8% |
| Dietary Fiber 6g |
22% |
| Sugars 14g |
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| Protein 7g |
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| Vitamin A 40% |
Vitamin C 15% |
| Calcium 12% |
Iron 9% |
| * Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: |
| |
Calories |
2,000 |
2,500 |
| Total Fat |
Less Than |
65g |
80g |
| Saturated Fat |
Less Than |
20g |
25g |
| Cholesterol |
Less Than |
300mg |
300mg |
| Sodium |
Less Than |
2,400mg |
2,400mg |
| Total Carbohydrate |
Less Than |
300g |
375g |
| Dietary Fiber |
Less Than |
25g |
30g |
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| Calories per gram: |
| Fat 9 - Carbohydrate 4 - Protein 4 |
back to top
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3 ea |
Large pears, peeled, halved and cored |
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2 tsp |
Olive oil |
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3/4 cup |
Pecans, chopped |
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4 oz |
Semi soft goat cheese |
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3 Tbs |
Balsamic vinegar |
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1 1/2 tsp |
Honey |
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1 tsp |
Shallots, fresh, minced |
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2 Tbs |
Extra virgin olive oil |
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1/4 tsp |
Salt |
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5 oz |
Hannaford Inspirations Baby Arugula |
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4 cup |
Boston lettuce, washed, torn into bites size pieces |
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