This wine pairing recipe is courtesy of Chef Liz Thompson of www.lizthompsonmarketing.com. Liz tried our Roussanne and Belle Blanc and created this goat cheese salad to complement the wines. Photo by Andrew Flinn. Download Recipe PDF
Ingredients
2 cups Arugula
¼ cup Goat Cheese, crumbled
⅓ cup Candied Pecans (see recipe, right)
⅓ cup Anjou Pears, Thinly Sliced
Vinaigrette
¼ Olive Oil
4 tbsp. Glazed Balsamic (available at most supermarkets)
Pinch of Sea Salt
Candied Pecans
½ cup Whole Pecans
Powdered Sugar
Water
How To Make
1
Preheat oven to 225 degrees
2
In a bowl, toss pecans with powdered sugar, enough to coat
3
Sprinkle in water to make a paste consistency.
4
Spread out on baking sheet pan
Bake for approximately 20 minutes; shake sheet pan halfway through
Remove from oven and cool
5
To assemble salad: In a bowl, add all ingredients but put a few pecans aside to use as garnish.
6
Toss with just enough dressing to moisten. Place on a plate and add a few pecans on top.
