Poached Okanagan Pear, Goat Cheese & Frosted Hazelnut Recipe
Arugula with Maple Balsamic Vinaigrette
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Ingredients
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Salad
Dressing
Method
Preparation
- 1
Poach the Pears
In a saucepan, bring water to a simmer and gently add the Okanagan pears, cooking them for about 10 minutes or until tender. Remove from water and let cool.
- 2
Frost the Hazelnuts
Preheat your oven to 350°F (175°C). Spread hazelnuts on a baking sheet and toast for 10-12 minutes until golden. Let cool, then chop coarsely.
- 3
Prepare the Dressing
In a small bowl, whisk together maple syrup, balsamic vinegar, olive oil, salt, and black pepper until well combined.
Assembly
- 4
Combine the Ingredients
In a large bowl, toss the arugula with the dressing until lightly coated. Plate the arugula, top with sliced poached pears, crumbled goat cheese, and sprinkle with frosted hazelnuts.
