Roasted Pear Salad

Pear Salad with Bruleed Goat Cheese Toast v2
Roasted Pear Salad
12 individual portions, 4 to 6 ounce container

2 to 3 Firm Bosc Pears Roasted
Bruleed Honey Goat Cheese Toast , 1 per Salad (See Below)
Mixed Greens – Amount will depend on container size. The size of your clenched fist is a good guide for each individual portion. Small leaves are best for small containers (Wild Arugula, Spicy Mix, Curly, Watercress, Baby Romaine, Endive, Baby Spinach or Kale etc)
Candied Hazelnuts (See below)
Citrus Vinaigrette (See below)
Edible Violas or Flowers – Optional

One to two days ahead
Roast Pears, Toast Bread, Make Candied Hazelnuts & Vinaigrette

Roast Pears
Heat oven to 435 F
Line a baking sheet with foil and lightly coat with vegetable oil. Wash, dry and halve pears. Leave skin on. Score 1/8” inch increments (Slice pear just to the core, leaving skin on without cutting all the way thru – think of an accordion). Coat pears with light olive oil and lightly season with salt. Place flat side down. Roast pears for up to 55 minutes or until golden brown with noticeable caramelization on the edges of the pears. Cool and remove from pan and store in an airtight container.

Citrus Vinaigrette
1 Tablespoon fine chopped Shallots
½ Teaspoon of Dijon Mustard
1 Teaspoon Water
2 ½ Tablespoons White Balsamic or Apple Cider Vinegar
2 Tablespoons Orange or Tangerine Juice
1 Lime, Fresh Juice of
¼ Teaspoon of Kosher Salt
1/8 Fine Ground, White Pepper
1/2 Cup of Blended Oil, 2 parts Vegetable Oil to 1 Part Extra Virgin Light Olive Oil

Blend or whisk ingredients together slowly adding in oil and water till vinaigrette thickens. Check seasoning and shake before using.

Bruleed Goat Cheese Toast
1 Small White or Whole Wheat Baguette, Sliced Diagonally into 12 1/4” slices & Lightly Toasted
3 ounces of Creamy Honey Goat Cheese (Approximately ¼ ounce per toast)
Heat oven to 350 F or use torch method below.
Slice baguette ¼ inch thick and place on a sheet tray. Heat till toast is dry and firm. Cool and reserve.

Cream goat cheese in a small bowl with the back of a wooden spoon. Before spreading cheese on toast, let come to room temperature. 15 minutes before serving spread cheese on toast up to the edges, so they don’t burn while cooking. Bake in a 475 F oven till cheese is brown on top. Approximately 8 minutes.

Optional Torch Method
Line toast with goat cheese spread on a foil lined baking sheet. Place sheet on a thick cutting board or racks so the bottom of the pan will not conduct heat onto the counter top or surface. Torch individual toast till the cheese is brown and melted. Keep heat on cheese as not to burn edges.

Wash and dry completely. Note – Salad greens can be washed in the morning and then chilled and wrapped in paper towels in an airtight container or sealed plastic bag.

Candied Hazelnuts (Makes Extra)
1 Cup, estimate 3 to 4 nuts per salad with some extra
1 egg white
¼ Cup Granulated Sugar
1/8 teaspoon Kosher Salt

Preheat oven to 300 F. Lightly oil a baking sheet lined with foil.
In a mixing bowl, whip together the egg white and water till foamy.
In a separate bowl or plastic bag mix sugar and salt. Add nuts to egg whites and stir to coat, remove and dip in dry mixture. Spread nuts out evenly on a cooking sheet. Bake for up to 1 hour. Rotate or stir every 15 minutes. If nuts start to brown, turn down heat or remove from the oven. Cool completely and reserve in an airtight container.

30 minutes before the party line the containers on a sheet tray that will fit in your fridge. Fill the containers with the mixed greens. Separate the pears into 12 portions. Make sure to trim off seeds or any of the pear core.

Line the toast on a sheet tray and following the directions above.

Add pear slices and candied nuts to the individual salad containers. Add vinaigrette to each salad. Place bruleed goat cheese toast in the salad with the toast sticking up out of the container in an artful way. Add edible flowers on top. Light weight forks can be placed in the salad as part of the presentation, or a heavier fork can be displayed on the side.

Note- If you can’t locate honey goat cheese, add 1 teaspoon of your favorite honey to the mixture

Success Tips
Plan ahead and make some of the components in advance
Check the seasoning on your vinaigrette and shake before dressing salad
If this is being served on a buffet, make 1.50 times the guest count
Don’t overfill the containers or it will be difficult to eat
Recruit family and friends to assemble toppings
Provide extra dressing on the side or serve separately if the salads will sit for more than 10 minutes before consuming
Save time – Substitute store bought candied nuts


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