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Salad

Warm Fig & Honey Goat Cheese Salad with Beets and Pears

Fresh mixed greens are topped with warm and crunchy Fig & Honey Goat Cheese, roasted beets, and fresh, juicy pears to create a flavor-packed salad.

Warm Fig & Honey Goat Cheese Salad with Beets and Pears
Warm Fig & Honey Goat Cheese Salad with Beets and Pears

the details

Prep Time: 30 Minutes
Cook Time: 1 Hour 10 Minutes
Total Time: 2 Hours 10 Minutes
Yield: 4 servings

ingredients

For Vinaigrette:

  • 2 TB honey
  • 3 TB balsamic reduction or balsamic glaze
  • 2 TB water
  • 1 garlic clove, minced
  • ¼ tsp kosher salt
  • Fresh ground black pepper
  • ½ cup olive oil

For Salad:

  • 1 lb fresh beets, tops removed and scrubbed
  • 4 oz LaClare Fig & Honey Goat Cheese
  • ½ cup Italian seasoned panko breadcrumbs
  • Salt and ground black pepper
  • 1 large egg
  • 8 oz mixed greens
  • 1 pear, cored and diced

directions

  1. Preheat oven to 425F.
  2. For vinaigrette, whisk honey, balsamic reduction, water, garlic, salt, and pepper together in a bowl until well combined. Slowly pour in oil, whisking constantly, until well combined. Set aside.
  3. For salad, wrap each beet in foil. Bake in preheated oven for 1 hour or until tender. Remove from oven and unwrap.
  4. When cool enough to handle, peel skins off. Cut into wedges and set aside. Increase oven temperature to 450F.
  5. Slice Fig & Honey Goat Cheese into four disks.
  6. Pour breadcrumbs into a shallow bowl; season with salt and pepper.
  7. Beat egg in another shallow bowl.
  8. Dip cheese into egg to coat; let excess egg drip off. Transfer to breadcrumbs and turn to coat evenly.
  9. Arrange disks on a small, parchment paper-lined baking sheet and place in freezer for 10 minutes.
  10. Bake in preheated oven for 10 minutes or until cheese is soft and crumbs are toasted.
  11. Toss greens with vinaigrette, beets and pear. Divide among 4 plates; top with warm cheese and beets before serving.