Mixed Greens with balsamic soaked Cranberries, Pears and Baked Goat Cheese – Dana Shortt Gourmet

Mixed Greens with balsamic soaked Cranberries, Pears and Baked Goat Cheese

Oil + Vinegar – Pairing – Luscious Limeberry:

PERSIAN LIME infused olive oil
CRANBERRY PEAR white balsamic vinegar

Mixed Greens with balsamic soaked Cranberries, Pears and Baked Goat Cheese

Ingredients

  • ½ cup DANA’s Cranberry Pear white balsamic vinegar
  • 1 cup dried cranberries
  • 1/3 cup plus 1½ tablespoons DANA’s Persian Lime infused olive oil
  • 2 shallots, very finely chopped
  • 1 clove garlic, minced
  • ½ teaspoon sugar
  • salt and pepper to taste
  • 130 gram log goat cheese, sliced into six, half-inch slices
  • ½ cup panko bread crumbs
  • 2 pears, thinly sliced
  • 1 small box mixed salad greens (about 6 oz.)

Method

  1. Combine the dried cranberries and the balsamic vinegar in a small saucepan. Bring to a simmer over medium heat. Remove from heat and let stand for about 12-15 minutes, so that the cranberries can swell.
  2. Heat 1½ tablespoons of olive oil in a sauté pan set over medium heat. Add the shallots and cook for about 2-3 minutes, until they are starting to soften. Turn the heat to medium low, add the garlic and the sugar, stir and cook for another 2 minutes or so. Season with salt and pepper. Remove from heat and add in the remaining 1/3 cup olive oil, stir. Add the cranberry-balsamic mixture to the oil mixture and stir to combine.
  3. Preheat oven to 375. Coat goat cheese slices in panko bread crumbs and transfer to a parchment lined baking sheet. Bake for about 10-12 minutes or until panko is golden and the cheese is warm.
  4. Meanwhile, combine the salad greens with the dressing and toss to coat. Top each portion with sliced pears and a slice of warm baked goat cheese. Serve.

Note – dressing can be made ahead and gently re-warmed if desired.