Browned Goat Cheese and Pear Salad with Pumpkin Seed Brittle

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For the holidays, I like to take things up a notch and make things a little extra special.  The next couple of weeks I will be doing just that with a couple of holiday recipes.  The first is this salad.  It takes a little extra time, but I think it will impress your guests and even you!

Ingredients:

(Makes six individual salads.)

1 head of Bibb lettuce (washed and dried)

2 ripe Bartlett pears

1 log of goat cheese

Pumpkin brittle (recipe here)

1/4 cup balsamic vinegar

1/2 extra virgin olive oil

1/2 tsp. Dijon mustard

1/8 tsp. salt

freshly ground pepper

Directions:

fullsizeoutput_1b90.jpegSlice pears thinly. For the ends, slice the rounded part off.  Fan about three pieces at a time on a sheet pan and top with a slice of goat cheese.  Broil for about 7 minutes until browned a little.fullsizeoutput_1b91.jpegfullsizeoutput_1b92.jpegfullsizeoutput_1b93.jpegfullsizeoutput_1b94.jpegfullsizeoutput_1b95.jpegLet cool for about 5 minutes.

In a Mason jar, put in the vinegar, oil, mustard, salt and pepper.  Close tightly and shake well.

On individual plates, place leaves of Bibb lettuce. Top with pear/cheese slices. Add either one piece of brittle or crumble several pieces of brittle.  Then drizzle dressing around the plate.

I love these because you can make these before your guests arrive.  Or, either put an eager guest to work assembling these while you get other things prepared.fullsizeoutput_1b9c.jpegfullsizeoutput_1b97.jpegfullsizeoutput_1b9b.jpegBon Appetit!

Toodle-oo,

Melanie

2 thoughts on “Browned Goat Cheese and Pear Salad with Pumpkin Seed Brittle

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