Poached Pear, Macadamia, and Spinach Salad with Goat Cheese

 
yield12 portions

You can poach the pears up to 3 days ahead; leave in liquid, cover, and chill. The leftover poaching liquid is great in other dishes: Boil it, uncovered, over high heat until reduced by about half, about 25 minutes. Pour through a wire strainer. Cool, cover, and chill up to 1 month. Add a spoonful to glasses of sparkling wine for an aperitif or spoon over vanilla ice cream and berries for dessert.

What you will need

Poached pears (recipe follows)

6 quarts baby spinach leaves (18 oz.), rinsed and crisped

1 jar (6 oz.; 1 1/4 cups) plain roasted, roasted and salted, or honey-roasted macadamia nuts

4 ounces fresh chèvre (goat cheese)

1/3 cup mild olive oil

3 tablespoons rice vinegar

1 tablespoon whole-grain mustard

1 tablespoon honey

1 tablespoon dried thyme

Salt and pepper

3/4 cup pomegranate seeds (optional)

(Nutritional facts 23 calories, 1.81 g fat, 1.3 g carbohydrates, 0.62 g protein, 1 mg cholesterol, 83 mg sodium)

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