A fresh, delicious salad using seasonal pears and homemade goat curd, feel free to use a store bought if you prefer.
We love this salad in winter, when both pears and salad greens are at their best in our area. We regularly grown a variety of salad greens, so pick whatever we need direct from the garden. If you don’ have a veggie garden handy, we use a Mesclun salad greens mixture you can easily pickup from the supermarket.
Cook quinoa as per packet instructions, seasoning to taste.
Cut pears into wedges. In a large pan add the white balsamic vinegar and sugar, slowly bring to a simmer stirring as it warms to dissolve the sugar. Add butter and stir until melted. Place pears into simmering vinegar syrup and cook until browned on both sides, remove and set aside.
Place the sage leaves into the vinegar syrup and cook until crisp, remove and set aside.
To plate up, using an egg ring or similar to divide the quinoa into four equal portions. Press the cooked quinoa into oiled egg ring and remove egg ring by sliding off. This will help it keep its shape for presentation.
Scatter salad greens onto plate. Add a layer of fresh goat curd. Place pears, sage and the remainder of the goats curd onto salad greens. Serve while the pears are still warm.
Interested in making your own fresh goat cheeses? Check out the recent edition of our Home Cheesemaking Cook Book. Australia Wide shipping available.