Ingredients:
1/2 cup walnuts ( pecans, hazelnuts, etc. may be substituted)
2 firm pears
2 tablespoons butter
1 tablespoon sugar
3 tablespoons white wine
1/4 cup unseasoned rice vinegar
3 tablespoons white wine vinegar
1/2 cup walnut oil or 1/2 cup extra virgin olive oil
2 garlic cloves, minced
salt
fresh coarse ground black pepper
6 -8 cups mixed baby greens, washed and spun dry
1 lb medium-soft goat cheese, logs
3 sheets frozen phyllo dough, thawed
2 -3 tablespoons olive oil
Directions:
Preheat oven to 400 degrees.
On a baking sheet, lightly toast nuts; remove from oven and let cool.
Peel and core the pears, then cut into 1/2″ dice.
In a saucepan over medium heat, melt the butter.
Add the diced pears and sugar; saute, stirring frequently, until the pears start to caramelize a bit, then add the white wine and continue cooking until the pears are just glazed.
Remove from heat and let cool.
In a small bowl or jar, whisk together the rice vinegar, wine vinegar, walnut or olive oil, garlic, salt, and pepper; set aside.
Toss the greens with the dressing and distribute among eight individual serving plates.
Spoon the caramelized pears and walnuts around the outside of the greens.
Place the warm Goat Cheese Croutons on the center of the greens and serve immediately.
Goat cheese croutons: Cut the goat cheese into eight 1/2-inch slices.
(Tip: Use dental floss to slice the cheese logs cleanly.) Cut the thawed phyllo into long, thin strips (chiffonade).
NOTE: A pasta machine cutter works well and makes uniform sizes.
Wrap each goat cheese round in a nest of phyllo strips (they should look alot like shredded wheat).
Place them on lightly oiled baking sheet; set aside.
(NOTE: the croutons may be refrigerated, covered, at this point for 1 hour).
When ready to use, preheat broiler.
Brush the phyllo/goat cheese rounds with olive oil.
Place under broiler in oven until lightly browned; turn them over and brown the other side.
Remove from oven and transfer to the individual salads with a spatula.
Servings: 8
Time preparation: 30 min.
Time total: 45 min.