Warm Peanut-Crusted Goat Cheese with Roasted Pears & Greens
Pair roasted pears with fresh greens and a warmed round of soft goat cheese that's encrusted with crunchy chopped peanuts, and you have a salad that's a perfect balance of texture and flavor.
- 1 cup very finely chopped peanuts
- 1 4-ounce log goat cheese
- 2 tbsp unsalted butter melted
- 2 firm, ripe Pears, such as Bosc, Concorde, or Anjou halved lengthwise and cored
- 2 finely chopped shallot
- 2 tsp Dijon mustard
- 1 tbsp red wine vinegar
- 3 tbsp extra virgin olive oil
- 10 oz mesclun (mixed baby salad greens)
Peanut-Crusted Goat Cheese
- Heat the oven to 400 degrees.
- Place the finely chopped peanuts in a shallow dish.
- Season with salt and pepper.
- Roll the goat cheese log in the peanuts to evenly coat.
- Refrigerate until firm if necessary, then cut evenly into 4 rounds.
- Arrange pears, cut side down, in a baking pan.
- Pour over butter and toss to coat.
- Return pears to cut side down position.
- Roast until tender, about 25 minutes.
- Arrange pears cut side up in the baking dish.
- Place rounds of peanut-crusted goat cheese on top in the scooped center.
- Continue to roast 5 minutes more, until the cheese is melted and soft.
Dressing & Salad
- Meanwhile, whisk together the shallot, mustard, and vinegar. Add oil in a slow stream, whisking until emulsified, and season with salt and pepper.
- Just before serving, toss salad greens with just enough dressing to coat.
- Remove pears from the oven and serve each salad topped with a roasted pear topped with goat cheese.