Best 3 Poached Pear Macadamia And Spinach Salad With Goat Cheese Recipes
Indulge in a culinary journey with this exquisite poached pear, macadamia, and spinach salad adorned with creamy goat cheese, a symphony of flavors and textures. The poached pears, caramelized to perfection, burst with juicy sweetness, while the crisp, earthy spinach adds a refreshing contrast. Macadamia nuts provide a delightful crunch and a buttery richness, complemented by the tangy, savory goat cheese. Drizzle the zesty honey-balsamic dressing over the salad for an explosion of flavors that will tantalize your taste buds. This delightful salad is not only a feast for the senses but also a culinary masterpiece that will impress your dinner guests.
The poached pear recipe yields tender, golden-brown pears that can be enjoyed on their own or incorporated into various dishes. The honey-balsamic dressing, with its perfect balance of sweet and tangy flavors, is a versatile condiment that can elevate any salad or grilled dish. Learn how to make a creamy goat cheese spread that is perfect for pairing with fruits, crackers, or vegetables. And don't miss the tips for choosing the best macadamia nuts and storing them properly to maintain their freshness and flavor.
SPINACH SALAD WITH GOAT CHEESE AND WALNUTS
Provided by Food Network Kitchen
Categories appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a small bowl, combine the vinegar, shallot, mustard, salt, and pepper. Gradually whisk in the oil to make a creamy dressing.
- Put all but a large handful of the spinach in a large bowl. Toss with most of the dressing. Add remaining spinach and continue tossing until well coated.
- Serve immediately topped with goat cheese and walnuts.
Nutrition Facts : Calories 226 calorie, Fat 21 grams, SaturatedFat 3 grams, Cholesterol 5 milligrams, Sodium 297 milligrams, Carbohydrate 8 grams, Fiber 3 grams, Protein 5 grams, Sugar 1 grams
SPINACH SALAD WITH GOAT CHEESE AND BEETS
Here's a super easy salad that looks and tastes festive for the wonderful Christmas season, but is also wonderful all year round. Vinaigrette dressing coats the greens nicely. -Nancy Latulippe, Simcoe, Ontario
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- Scrub beets and trim tops to 1 in. Place in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer until tender, 30-60 minutes. Remove from the water; cool. Peel beets and cut into 1-in. pieces., In a small bowl, whisk the vinegar, honey, mustard, salt and pepper. Slowly whisk in oil until blended. , Place spinach in salad bowl. Drizzle with dressing; toss to coat. Top with beets, goat cheese and walnuts. If desired, sprinkle with additional pepper.
Nutrition Facts : Calories 113 calories, Fat 10g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 128mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 2g protein.
POACHED PEAR, MACADAMIA, AND SPINACH SALAD WITH GOAT CHEESE RECIPE
Provided by Kimloves2cook
Number Of Ingredients 11
Steps:
- Preparation 1. With a slotted spoon, lift pears from poaching liquid; reserve liquid. Slice pears lengthwise or cut them into about 1/2-inch chunks. 2. In a large bowl, combine pears with spinach and macadamia nuts. Coarsely crumble half the cheese over salad. 3. In a small bowl, whisk together olive oil, rice vinegar, 3 tablespoons reserved pear-poaching liquid (save remaining for another use; see notes), mustard, honey, and thyme. Pour over salad and gently mix to coat, adding salt and pepper to taste. Sprinkle with pomegranate seeds and crumble remaining cheese over salad. Poached pears: In a 5- to 6-quart pan over medium heat, combine 1 bottle (750 ml.) dry red wine, 3/4 cup sugar, 1 thin strip (3 in. by 1/2 in.) lemon peel (yellow part only), 2 star anise (or 1 teaspoon anise seeds and 1 cinnamon stick, 3 in.), and 1 vanilla bean (6 in.), split lengthwise. Bring to a simmer. Meanwhile, peel 3 firm-ripe Anjou pears (1 1/2 lb. total), cut in half lengthwise, and core. Place pears in wine mixture. Cover and simmer, turning occasionally, until pears are barely tender when pierced, about 15 minutes. Remove from heat and let pears cool in liquid, turning occasionally, at least 30 minutes, or cover and chill up to 3 days.
Tips:
- To ensure the pears hold their shape during poaching, select firm pears that are not overly ripe.
- Use a variety of greens in your salad for a more complex flavor and texture. Baby spinach, arugula, and mixed greens all work well.
- If you don't have macadamia nuts on hand, you can substitute another type of nut, such as walnuts, pecans, or almonds.
- Use a good-quality goat cheese for the best flavor. A fresh, soft goat cheese is ideal.
- To make the salad more of a meal, you can add grilled chicken or salmon.
Conclusion:
This poached pear, macadamia, and spinach salad with goat cheese is a delicious and healthy dish that is perfect for lunch or dinner. The sweet pears, crunchy nuts, and tangy goat cheese pair perfectly with the fresh spinach. This salad is also a great way to get your daily dose of fruits and vegetables.
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