Pear Carpaccio Recipe
GF, goat cheese, cranberry, frisee, maple reduction, chili pecans, shallot
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Maple Reduction
In a small saucepan, combine maple syrup and bring to a simmer over medium heat. Reduce heat and let simmer for about 10 minutes or until it thickens slightly. Remove from heat and set aside.
- 2
Prepare the Chili Pecans
In a skillet, toast the pecans over medium heat for about 5 minutes until fragrant. Add a pinch of chili powder, stir, and remove from heat. Allow to cool before chopping coarsely.
- 3
Slice the Pears
Thinly slice the pears using a mandoline or a sharp knife. Arrange the slices in a circular pattern on a large serving plate.
- 4
Prepare the Shallot Dressing
Finely chop the shallot and whisk together with olive oil, salt, and black pepper in a small bowl.
- 5
Assemble the Carpaccio
Drizzle the shallot dressing over the pear slices. Crumble goat cheese on top and scatter dried cranberries and frisée lettuce over the pears.
- 6
Finish with Maple Reduction and Pecans
Drizzle the maple reduction over the salad and sprinkle the chili pecans on top for an added crunch.
