The City Magazine Since 1975

Autumn Lettuces with Balsamic Roasted Pears, Whipped Goat Cheese, & Pecan Vinaigrette

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  • 1 lb. fresh lettuces
  • Pecan vinaigrette (recipe follows)
  • Kosher salt & freshly ground black pepper
  • Whipped goat cheese (recipe follows)
  • Balsamic roasted pears (recipe follows)
  • Balsamic vinegar reduction (reserved from roasted pears recipe)

Pecan Vinaigrette

  • 1/2 cup pecan halves
  • 4 Tbs. red wine vinegar
  • 1 Tbs. honey
  • Kosher salt
  • 1/2 cup extra-virgin olive oil

Whipped Goat Cheese

  • 1 cup cold heavy cream
  • 6 oz. goat cheese
  • Kosher salt

Balsamic Roasted Pears

  • 4 ripe pears
  • Sugar
  • Kosher salt
  • 1 Tbs. canola oil
  • 1 cup balsamic vinegar

Wash lettuces in cold water and drain in a colander. Dry with paper towels and refrigerate. Toss lettuces with vinaigrette and season with salt and pepper. Spoon goat cheese on the platter. Top with dressed greens and warm pears. Drizzle with the reduced vinegar. Pecan Vinaigrette Heat a large sauté pan over high heat. Add pecans and stir until almost burnt. Place pecans and vinegar into a blender, and blend on high speed. Add honey and season with salt to taste. Slowly drizzle in oil. Whipped Goat Cheese In a standing mixer, whip the cream with whisk attachment. When soft peaks start to form, crumble in goat cheese. Whip for one minute. Season with salt to taste. Balsamic Roasted Pears Peel and halve pears. Using a melon baller, remove seeds. Season with sugar and salt. Heat a sauté pan over high heat. Add oil. When hot, add pears cut-side down. Turn heat down to medium. Allow pears to caramelize, about five minutes. When pears are dark brown, add vinegar. Turn over and cook until fork tender, about five minutes, occasionally basting them with vinegar. Remove pears and leave at room temperature. Simmer remaining vinegar until it is reduced to a glaze. Reserve.