Caramelized Red Pear Salad
Posted by Caveman Cooking on May 11, 2010
If I could choose to have only one salad for the rest of my life, this would be it! It’s a flavor explosion that goes well along side any number of dishes. It actually incorporates three different recipes, so it’s a bit more labor intensive than most of the concoctions you find here. But, man, is it worth it! Try it and you’ll be hooked, too!! 😉
6-8 Ounces of Baby Spinach
6-8 Ounces of Baby Spring Greens
1 or 2 Preparations of Caramelized Red Pears
1 Preparation of Candied Kahlua Pecans
1 Preparation of Cavinaigrette
2 Ounces Chevre Cheese (Goat Cheese)
Make one or two preparations of Caramelized Red Pears, depending on how much pear you like in your salad.
NOTE: You will notice that the link takes you to a recipe for Caramelized Apples. Just substitute Red Pears and follow the rest of the recipe as posted.
When done, remove pears from heat, place on a plate, cover and refrigerate. I like to make them at least an hour before needed so that they cool completely.
Next, make one preparation of Candied Kahlua Pecans and set aside to cool for at least one hour.
Make one preparation of Cavinaigrette and set aside. This should be made at least 20 minutes in advance of use.
Place spinach and greens in a large mixing bowl and toss with the dressing.
Evenly distribute coated greens onto individual salad plates. Place slices of pears on top of greens. Then throw a handful of the pecans onto the dish.
Finally, crumble up some of the goat cheese and sprinkle over the salad. Enjoy!
This one perfectly complimented a main course of King Crab Risotto.
Prep Time = 40 minutes
Cook Time = n/a
View the C3TV video version of this recipe here.
©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.