fbpx
Whole Foods Co-op
Open Daily – 7am to 9pm  

Winter Greens with Pear and Chevre

SHARE:        
Pan-fry or bake prosciutto until crisp and crumble it over the salad or top with toasted walnuts or pine nuts. Use a combination of red and green pears to make a festive holiday plate or add some thinly-sliced Belgian endive or radicchio to the lettuce mix for crunch and color. Try Asian pears for milder crispy sweetness.

Ingredients

  • ½ C white wine vinegar
  • 1 t coarsely-ground mustard
  • 2 t honey
  • ½ C extra virgin olive oil
  • 4 oz log fresh chevre
  • 1 C bread crumbs
  • 1 T butter
  • 2 pears (Anjou or Bartlett)
  • 3 C spinach leaves
  • 1 C baby arugula
  • ½ C dried cranberries

Instructions

  1. Make the dressing by combining the vinegar, mustard and honey in a small food processor or blender and slowly, with the motor running, add the oil to create an emulsion. Set aside when blended.
  2. Slice or form the chevre into 8 medallions (discs) about 1/2 inch thick. Coat each disc completely with bread crumbs, firmly pressing crumbs onto the cheese. In a large non-stick skillet, melt butter over medium heat, then gently add the goat cheese and sauté until golden, about 2 minutes on each side. Remove and drain on paper towels.
  3. Core and chop the pears into bite-sized pieces. Add the spinach, arugula, pears and cranberries to a large bowl and toss with half the dressing. Divide the lettuce mixture onto four serving plates and top each with 2 medallions of goat cheese. Serve with remaining dressing on the side.

Whole Foods Co•op

218.728.0884
info@wholefoods.coop

Hillside Location

610 E 4th Street
Duluth, MN 55805

Denfeld Location

4426 Grand Avenue
Duluth, MN 55807