Ingredients

The following ingredients have 4 Servings
  • 4 pears (Red Bartlett, peeled)
  • 2 1/2 cups white wine
  • 1/4 cup coconut palm sugar (or organic sugar)
  • 1/2 cup balsamic vinegar
  • 1 shallot (chopped or 1 Tablespoon red onion)
  • 4 cloves garlic (minced)
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh ground pepper
  • 1/2 cup olive oil
  • 10 cups mixed spinach and arugula
  • 1 cup cooked quinoa
  • 4 ounces goat cheese or nut cheese
  • 1/4 cup walnuts (toasted)

Instruction

  • In a medium saucepan, combine wine and sugar. Bring to a boil.
  • Cut the bottoms straight across so that the pears can stand up. Carefully place the pears in a saucepan. Add water if necessary so that the pears are submerged about half way up. Cover the pot and turn to medium-low. Poach until the pears are soft, about 35 minutes. (They should be easy to cut but still hold their shape.) Allow to cool and slice, discarding core.
  • Meanwhile, Make the dressing by combining the vinegar, shallot, garlic, salt and pepper in a blender. Add in olive oil in a steady stream.
  • Put salad together by combining the greens, quinoa, goat cheese and pears. Toss with desired amount of dressing. Top with walnuts and serve.