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"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

GRILLED PEAR SALAD Recipe

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This recipe for GRILLED PEAR SALAD is from Vicky Starks' Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 c. frisee
3 oz. grilled chicken breast
1 bosc pear, peeled, cored and cut into quarters
1 vidalia onion, julienne cut
1 Tbsp. roasted pecans
1 Tbsp. crumbled goat cheese
1/2 c. aged sherry vinegar
1 tsp. roasted garlic
1 shallot
1/4 c. honey
1/2 tsp. Dijon mustard
1 1/2 c. grapeseed oil
Salt & Pepper to taste
Directions:
Directions:
Rinse frisee and remove as much water as possible.
Cut frisee a couple of times with a knife.
Grill chicken breast with salt & pepper, cool, cut into 4 strips. Saute onion in pan over medium heat for ~ 15 minutes until sugars caramelize and onion browns. Grill pear for ~ 5 minutes on all sides.
In blender, add sherry vinegar, roasted garlic, honey, Dijon mustard, salt & pepper.
Blend for 30 seconds and adjust seasoning if needed.

Arrange Plate:
In a mixing bowl place frisee, onions, pecans, 1 Tbsp. goat cheese and 1/8 c. of sherry dressing, pinch of salt & pepper, mix well. Place mixture in middle of a large plate. Place 4 slices of grilled chicken around salad mix.
Slice 2 quartered pears into fans and place on top of salad mix.
Crumble the remaining goat cheese, add pecans and drizzle a little dressing around plate.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
This recipe was created by the executive chef at The Carolina Inn in Chapel Hill. This is where Vicky and Grayson are going to have their wedding reception. The Carolina Inn is also called The University's Living Room - that's UNC folks not Duke. The Inn was built in 1924 and exudes southern charm.

 

 

 

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