Simple, tangy and savory salad. Ingredients 1/4 cup California walnuts (about 1-ounce) 4 each Bartlett or Anjou pears 2 ounces goat cheese or chvre 2 tablespoons balsamic vinegar 1 teaspoon sugar (optional) 1 tablespoon olive oil

Instructions
In a small skillet, dry-roast walnuts over medium heat for 1 to 5 minutes, stirring frequently. Finely chop.

Meanwhile, arrange cup salad greens on each of eight plates; set aside.

Cut pears in half lengthwise. With a melon baller, remove seeds and make a small, round cavity in each pear half.

Cut cheese into eight pieces; shape each into a ball. Roll in walnuts and place one in each pear cavity. Arrange pears on lettuce.

Pour vinegar into a small bowl; add sugar, whisking until dissolved.

Add oil in a fine stream, whisking constantly until smooth. Drizzle evenly over pears; sprinkle with any remaining walnuts.


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Yields: 8 Servings    posted as 159318
    

notes:  Recipe from Enjoy!, courtesy of American Heart Association. Republished with permission, California Walnuts Commission.

Cuisine:   American

Main Ingredient:   Pears