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
2 cups Arugula
¼ cup Goat Cheese, crumbled
⅓ cup Candied Pecans (see recipe, right)
⅓ cup Anjou Pears, Thinly Sliced
¼ Olive Oil
4 tbsp. Glazed Balsamic (available at most supermarkets)
Pinch of Sea Salt
½ cup Whole Pecans
How To Make
Preheat oven to 225 degrees
In a bowl, toss pecans with powdered sugar, enough to coat
Sprinkle in water to make a paste consistency.
Spread out on baking sheet pan
Bake for approximately 20 minutes; shake sheet pan halfway through
Remove from oven and cool
To assemble salad: In a bowl, add all ingredients but put a few pecans aside to use as garnish.
Toss with just enough dressing to moisten. Place on a plate and add a few pecans on top.