Grilled Pear Salad with Pistachio-Crusted Goat Cheese Grapes
Grapes coated in goat cheese and ground pistachios give this salad its oomph.
Course: Salad
Keyword: chicken salad, goat cheese, grapes, grilled, grilling, johnson and wales, johnson and wales university, pear, pistachio-crusted, pistachios
Servings: 8
Author: Johnson and Wales University
Ingredients
¼cupred wine vinegar
5ouncesreduced or no added sugar raspberry jam
2tablespoonsfresh basil, chopped
1garlic clove, minced
½teaspoonsalt
½teaspoonground black pepper
1/3cupcanola oil
Salad:
3Bartlett pears (red or green), cut into ½-inch-thick wedges
2cupsred, seedless grapes
4ouncesgoat cheese
½cuppistachios, ground
2cupsmixed salad greens, chopped
½red onion, thinly sliced
2cupsfresh raspberries
¾cupcashews, honey-roasted or raw
Instructions
Preheat grill to 350–400° (medium-high). Grill pear wedges with grill covered, 1–2 minutes on each side, until golden. When finished, remove pears from grill and allow to cool. (Note: If a grill is not accessible, pears can be sautéed in a non-stick pan until golden brown.)
Whisk together red wine vinegar, jam, basil, garlic, salt and pepper in a small bowl. Slowly add canola oil while constantly whisking until smooth.
Cover grapes with goat cheese, and roll them in ground pistachios to make a crust.
In a large bowl, combine mixed greens, onion, raspberries and nuts. Add desired amount of vinaigrette, and toss.
Serve and top with pears and crusted grapes, plus any remaining goat cheese.
Notes
Live Naturally is excited to partner with Johnson and Wales University. Chef Adam Sacks, Jack Maguire and Morgan Sauer developed these recipes. Known as a leader in culinary education, JWU is changing the way the world eats. Learn more at jwu.edu/denver.