Best 6 Chicories With Pears And Goat Cheese Recipes
If you're looking for a delicious and easy recipe that is sure to impress, then chicories with pears and goat cheese is the perfect dish for you. This classic French combination of flavors is a delightful balance of sweet and savory, and it's sure to become a new favorite in your kitchen.
Check out the recipes below so you can choose the best recipe for yourself!
CHICORIES WITH PEARS AND GOAT CHEESE
Steps:
- For complete instructions, visit the original site at https://www.marthastewart.com/316370/chicories-with-pears-and-goat-cheese
Nutrition Facts : ServingSize serving, Sugar 0 g, Sodium 110 mg, Cholesterol 10 mg, SaturatedFat 4 g, Calories 130 kcal, Carbohydrate 2 g, Protein 5 mg, Fat 12 g
CHICORIES WITH PEARS AND GOAT CHEESE
Use the ripest, juiciest pears you can find for this tasty winter salad.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 8
Steps:
- Core pears, and slice into 1/2-inch-thick wedges. Place in a bowl, and sprinkle with lemon juice; toss to combine.
- Add frisee, radicchio, and endive, and toss to combine. Add olive oil, salt, pepper, and crumbled goat cheese, and toss to combine. Serve.
ROASTED BABY PEARS WITH HERBED GOAT CHEESE
Provided by Tyler Florence
Categories appetizer
Time 45m
Yield 24 appetizers
Number Of Ingredients 8
Steps:
- Heat the oven to 375 degrees F.
- In a small bowl, mix the goat cheese, herbs, and 2 tablespoons olive oil; season with salt and pepper. Halve the pears and scoop out the seeds and cores. Stuff each pear half with about a tablespoon of the cheese. Wrap each stuffed pear with a slice of bacon and place it on a baking sheet. Drizzle some olive oil over the pears and season them with salt and pepper. Bake them until the pears are tender and the bacon is crisp, about 25 to 30 minutes. Place the pears onto a platter, drizzle with the honey, and garnish with the arugula.
GRIDDLED PEARS WITH GOAT'S CHEESE & HAZELNUT DRESSING
Impress guests with this deceptively simple starter, made with pears, goat's cheese, watercress and hazelnuts. It's ready in just 15 minutes, and perfect at Christmas
Provided by Barney Desmazery
Categories Starter
Time 15m
Number Of Ingredients 6
Steps:
- Combine the hazelnuts with the oil, vinegar and a pinch of sea salt flakes. Slice each pear into six wedges.
- Heat a griddle pan over a high heat and griddle the pear wedges until slightly charred. Arrange three in a line on each plate. Tuck some watercress around the pears, then crumble over the goat's cheese. Dot over the hazelnut dressing.
Nutrition Facts : Calories 261 calories, Fat 21 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.6 milligram of sodium
ARUGULA WITH ROASTED PEARS AND GOAT CHEESE
Not that long ago, for most of America, "cheese" meant pre-sliced singles wrapped in plastic, or insipidly flavored orange wheels produced in America's heartland. Any cheeses considered "gourmet" were imported from Europe. Fortunately, artisanal cheesemaking is now thriving all over the country, including the South. I love the fresh goat cheese from the Wehner family's Green Hill Dairy and Sweet Grass Dairy in Thomasville, Georgia. Their cows and goats roam freely in the woods and graze in lush, green pastures. This idyllic existence, the family maintains, makes them so content that they produce the most delicious milk, which, in turn, makes the best cheese. Sweet, roasted Bosc pears, tender baby arugula, and mild creamy goat cheese make this simple, elegant salad sing.
Yield serves 4 to 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 400°F. Brush a baking sheet with some of the melted butter.
- To roast the pears, arrange the pear halves, cut sides down, on the buttered sheet. Brush the tops with the remaining melted butter. Season with salt and pepper. Roast until just tender to the point of a knife, 20 to 25 minutes.
- To dress the greens, place the arugula in a large bowl. Drizzle with the vinegar and olive oil. Season with salt and pepper and toss to combine and coat.
- To serve, divide the greens among 4 to 6 individual serving plates. Top each with a warm roasted pear half, cut side up. Place a spoonful of goat cheese on each pear. Drizzle with honey. Season with salt and freshly ground black pepper. Serve immediately.
- Bosc pears are the archetypical pear, with an elongated neck and round, bell-shaped bottom. Their firm, sweet flesh is suitable for fresh eating, salads, and cooking. They are harvested in the fall. Look for firm fruit with a golden bronze color.
MIXED GREENS WITH PEARS, CRANBERRIES, AND GOAT CHEESE
Steps:
- Combine the ingredients in a serving bowl, toss well, and serve.
- nutrition information
- Calories: 168
- Total Fat: 8g
- Protein: 5g
- Carbohydrate: 17g
- Cholesterol: 25mg
- Sodium: 452mg
Tips:
- Choose ripe, firm pears for this recipe. Avoid pears that are too soft or bruised.
- If you don't have a grill, you can also cook the chicories in a hot skillet over medium heat until they are charred and slightly softened.
- You can use any type of goat cheese you like in this recipe. I recommend using a soft, creamy goat cheese that will spread easily.
- If you are vegan, you can omit the goat cheese or use a vegan alternative such as crumbled tofu or tempeh.
- Serve the chicories with pears and goat cheese immediately, while the chicories are still warm and the goat cheese is melted.
Conclusion:
This recipe for Chicories with Pears and Goat Cheese is a delicious and elegant dish that is perfect for a special occasion. The chicories are grilled until they are tender and slightly charred, and the pears are roasted until they are caramelized. The goat cheese adds a tangy, creamy flavor that complements the chicories and pears perfectly. This dish is sure to impress your guests!
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