Pear and Chevre Salad With Caramelized Nuts and Arugula

1. 1

   Wash the pears; quarter each pear for a total of 8 quarters; remove the cores; arrange on a baking sheet and place in a 80 C (160 F) oven overnight to dry.

2. 2

   Caramelize the sugar in a non-stick pan with the walnuts; mix well until they are golden brown; let cool on oiled parchment; chop into small dice.

3. 3

   Dip the arugula leaves into the balsamic vinaigrette and arrange a nice bouquet on each plate.

4. 4

   Cut the cheese into 8 slices; top each pear wedge with a slice of cheese; place in the oven to warm for a few minutes.

5. 5

   Arrange two pear wedges on top of the arugula on each plate; sprinkle with caramelized walnuts.

* Per serving · 4 servings · Values may vary.

No additional tips available.