Recipe: Poached Pear and Pecan Spinach Salad with Warm Goat Cheese
Elevate your salad game with this Poached Pear and Pecan Spinach Salad featuring warm goat cheese and port dressing. Perfect for adding zest to any meal.
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Cooking tools:
- Peeler
- Paring knife
- Cutting board
- Pot
- Skillet
- Stove
- Mixing bowl
- Serving bowl
- Fork
- Measuring cup
- Measuring spoon
- Spatula
- Plate
Ingredients
- 1 ½ cups (375 ml) candied pecans
- 1 ½ cups (375 ml) port-based dressing
- 2 cups (500 ml) dry white wine
- 2 cups (500 ml) water
- 1 lemon, juice of
- 1 cinnamon stick
- 4 Bosc pears, cored, peeled and quartered
- 4 cups (1 L) fresh baby spinach
- 8 oz (225 g) goat cheese or chèvre in a log shape
- 1/2 cup (125 ml) flour
- 2 eggs, beaten
- 1/2 cup (125 ml) panko or other dried bread crumbs
- 2 tsp (10 ml) olive oil
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