Crunchy pecans and a mildly tart dressing enhance juicy, sweet pears topped with tangy goat cheese.

　　

Ingredients

serves 8, 1 filled pear half and 1/2 cup salad greens per serving

　　1/4 cup pecans (about 1 ounce)

　　4 Bartlett or Anjou pears

　　2 ounces soft goat cheese, cut into 8 pieces

　　4 cups chopped or torn salad greens

　　2 tablespoons balsamic vinegar

　　1 teaspoon sugar (optional)

　　1 tablespoon olive oil (extra-virgin preferred)

　　

Step 1

In a small skillet, dry-roast the pecans over medium heat for about 4 minutes, or until just fragrant, stirring frequently. Remove from the skillet so they don’t burn.

　　

Step 2

Meanwhile, cut the pears in half lengthwise and discard the stems. Using a melon baller, remove the seeds and make a small, round cavity in each pear half.

　　

Step 3

Finely chop the pecans. Put the pecans on a large plate.

　　

Step 4

Shape each piece of goat cheese into a ball. Roll the balls in the pecans. Place one ball in each pear cavity.

　　

Step 5

Arrange the salad greens on plates. Place the pears on the salad greens. Sprinkle with any remaining pecans.

　　

Step 6

Put the vinegar in a small bowl. Add the sugar, whisking to dissolve.

　　

Step 7

Pour in the oil in a fine stream, whisking constantly until smooth. Drizzle over the pears.

　　

nutrition information

Step 8

(Per Serving)

　　

Step 9

Calories: 117

　　

Step 10

Total Fat: 6.0g

　　

Step 11

Saturated: 1.5g

　　

Step 12

Trans: 0.0g

　　

Step 13

Polyunsaturated: 1.0g

　　

Step 14

Monounsaturated: 3.0g

　　

Step 15

Cholesterol: 3mg

　　

Step 16

Sodium: 35mg

　　

Step 17

Carbohydrates: 16g

　　

Step 18

Fiber: 4g

　　

Step 19

Sugars: 10g

　　

Step 20

Protein: 2g

　　

Step 21

Dietary Exchanges

　　

Step 22

1 Fruit

　　

Step 23

1 Fat

　　American Heart Association Quick & Easy Meals