Wednesday, July 27, 2016
April block with Baked Pear/Peacherine Goat Cheese Salad
Step 1. Melt some butter in the microwave. Toss walnuts seeds in the butter, scoop out with slotted spoon then toss the pumpkin seeds in the butter. Roast walnuts and pumpkin seeds in 450 degree oven for 5-7 minutes. I drizzled some honey on the walnuts and added some bacon crumbs to the pumpkin seeds, then popped it back in the oven for another couple of minutes. Set aside.
Step 2. While the toasting was happening I halved and pitted a peacherine (something I had never heard of before), a red pear and and an avocado. I sliced the avocado and slivered some fresh ginger and put the pieces in the cavity of the fruit. I drizzled some onion flavored olive oil which was spicy hot on the fruit. I filled the cavity with some goat cheese and sprinkled it with thyme. Pop the cheese filled fruit in the oven for 20 minutes.
Step 3. While the fruit was baking I put some baby romaine in a bowl, added some chopped green pepper, small cauliflower pieces, dried cherry infused cranberries, chopped celery, chopped honey walnuts, and bacon crumbed pumpkin seeds. I drizzled some honey ginger flavored balsamic vinegar over the lot and tossed.
Step 4. The fruit had a couple more minutes to go. When I looked in the fridge, there were some hard boiled eggs. I decided to make a deviled egg. I halved the egg and to the smashed yolk I added some of those bacon crumbs, a smidgen of honey mustard, and some of that honey-ginger balsamic. It looked a little dry so i added a little sweet relish and filled the eggs.
Step 5. I divided the tossed greens in 2 dishes topped them with the fruit from the oven, the sliced avocado. and the deviled egg. I topped the cheese with whole walnuts that I had set aside.
To me the red pear was better than the peacherine. With the random slivers of ginger, you sometimes tasted the ginger and sometimes not. I quite liked that all bites were not the same. It was a good lunch. Everything was done in less than a half and hour.