The Rawls Local Pear & Goat Cheese Salad


4 medium local Pears
6 oz. Belle Chevre Goat Cheese
6 T Lemon-Dijon Vinaigrette, divided
¼ C toasted local Pecans, salted
Salt and Pepper to taste
Arugula or preferred lettuce

Lemon-Dijon Vinaigrette:
3 T Lemon Juice, freshly squeezed
1 ½ T Light Olive Oil
1 ½ T Extra Virgin Olive Oil
½ t Dijon Mustard
½ t Minced Shallot
½ t Chopped Thyme
Pinch of salt and pepper


Core pears with apple corer, then thinly slice. Toss slices with 2 tablespoons vinaigrette. Place Arugula on four plates, then arrange pears on top in an overlapping circular pattern on each plate. Crumble goat cheese over the single layer of pear, then repeat with another layer of pear and goat cheese. Spoon remaining vinaigrette over each salad. Garnish with pecans. Add salt and pepper to taste.
Yield: 4 Servings

Lemon-Dijon Vinaigrette: Whisk together lemon juice and Dijon mustard. Add shallots, thyme, salt and pepper. Drizzle in olive oil while whisking.
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