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Roasted Pear Salad and Pecan Goat Cheese Balls

Roasted Pear Salad and Pecan Goat Cheese Balls

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Servings: Serves 6Learn How to Scale This Recipe

Prep Time: 40 minutes

Cook Time: 15 minutes

Ingredients: Add ingredients to List

Roasted Pear Salad and Pecan Goat Cheese Balls
3 each Large pears, peeled, halved and cored
2 teaspoon Olive oil
3/4 cup Pecans, chopped
4 oz Semi soft goat cheese
3 tablespoon Balsamic vinegar
11/2 teaspoon Honey
1 teaspoon Shallots, fresh, minced
2 tablespoon Extra virgin olive oil
1/4 teaspoon Salt
5 oz Hannaford Inspirations Baby Arugula
4 cup Boston lettuce, washed, torn into bites size pieces

directions:

1. Preheat oven to 375F. Spray a baking sheetwith vegetable cooking spray. Brush pearswith olive oil and place on baking sheet withcut sides down. Bake 20 to 25 minutes, untilpears can be easily pierced with a fork andthe bottoms are browned. Set aside. (Pearsmay be roasted up to a day in advance. Refrigeratein a sealed container, and reheat for5 to 10 minutes before serving.)
2. While pears roast, toast pecans in a mediumskillet over medium heat. Heat just untilpecans give off a toasted aroma and darkenslightly, about 3 to 5 minutes. Let cool slightly,then chop finely. Transfer to a small bowl.
3. Rub your hands with olive oil or spraywith vegetable cooking spray. Roll goatcheese into 6 balls, then roll each ball in thenuts to completely cover, pressing to get athorough coating. Place cheese balls on aplate and set aside. (May be prepared a dayin advance. Refrigerate in a sealed containeruntil ready to serve.)
4. Make the dressing. In a large bowl,whisk together vinegar, honey, shallot, oliveoil, and salt. Just before serving, add arugulaand lettuce and toss to coat the greenswith dressing. Divide greens among 6 saladplates. Top each with a warm pear half, andplace a cheese ball in the center of the pear.Serve immediately.
Source: Hannaford Fresh Magazine, September - October 2009

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Quantity Ingredients  
3 each Large pears, peeled, halved and cored  
2 teaspoon Olive oil  
3/4 cup Pecans, chopped  
4 oz Semi soft goat cheese  
3 tablespoon Balsamic vinegar  
11/2 teaspoon Honey  
1 teaspoon Shallots, fresh, minced  
2 tablespoon Extra virgin olive oil  
1/4 teaspoon Salt  
5 oz Hannaford Inspirations Baby Arugula  
4 cup Boston lettuce, washed, torn into bites size  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 6
Base Nutrients
Calories 282 kcal (14%)
Calories from Fat 243 kcal (0%)
Total Fat 27 g (41%)
Saturated Fat 11 g (55%)
Cholesterol 15 mg (5%)
Sodium 205 mg (8%)
Total Carbohydrates 22 g (7%)
Dietary Fiber 8 g (32%)
Protein 13 g (21%)
Vitamins
Vitamin A 1946 IU (38%)
Vitamin C 11 mg (18%)
Minerals
Calcium 97 mg (1%)
Iron 11 mg (18%)
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