Maple Poached Pear Salad with Walnut Crusted Goat Cheese

Mixed greens paired with a maple poached pear, blueberries, walnut crusted goat cheese and drizzled with a maple poppy seed dressing.

Years ago, my daughter and I went for lunch at a local restaurant near our house. I happened to see a wonderful salad that caught my eye. The description said it was served with a poached pear, blueberries and walnut crusted goat cheese. I knew right away that I had to try this salad. Ever since that day, I've been telling myself that I needed to recreate it, here at home.

 The crisp greens pair perfectly with the sweet and tart maple poppy seed dressing. The creamy goat cheese, is crusted with nutty golden walnuts, the blueberries are like sweet bursts of freshness and the tender sweet pear ties everything together. A beautifully elegant salad, this will make people think they are dinning in a 4 star restaurant.

Maple Poached Pear Salad with Walnut Crusted Goat Cheese

1- 5oz container of spring mix salad greens

1 cucumber thinly sliced lengthwise (I used my spiral slicer)

1 pint fresh blueberries

1- 8oz log of goat cheese

1 Tbs olive oil

1/2 C walnuts, finely chopped

2 pears peeled, cored and cut in half

1/2 C pure amber maple syrup

1 C water

Maple Poppy Seed Dressing

1/3 C pure amber maple syrup

1/4 C water

2 tsp corn starch

1 Tbs balsamic vinegar

1/2 tsp salt

1 tsp poppy seed

Rinse and dry the spring mix. Set aside.

Preheat a non stick skillet over medium high heat. Cut the goat cheese into 8 half inch slices and drizzle with olive oil. Press into chopped walnuts and place into the hot skillet. Cook until walnuts begin to brown slightly; 3-5 minutes. Remove from skillet and let cool while preparing the dressing.

In a small sauce pan, bring the 1/2 C maple syrup and 1 C water to a boil. Add in pears, cut side up and simmer until tender; 3-5 minutes. Thinly slice each pear half, lengthwise, leaving slices attached at the stem end.

In a food processor, combine the 1/3 C maple syrup, 1/4 C water, cornstarch, balsamic vinegar and salt. Pour into a small saucepan and cook over medium high heat, until mixture comes to a boil and begins to thicken. Stir in poppy seeds and pour into a bowl. Place into the freezer to cool.

To assemble the salad, place a generous handful of spring mix onto the plate. Wrap two thin slices of cucumber around the lettuce. Sprinkle with blueberries and drizzle with maple poppy seed dressing. Place two slices of goat cheese onto the salad. Using a spatula, gently place one sliced pear onto the plate, next to the salad. Gently press on the pear, to fan out the slices. Serve immediately

Makes 4 servings