Recipe courtesy of Sarah Adams

Pear Stack

  • Level: Intermediate
  • Total: 30 min
  • Active: 30 min
  • Yield: 6 servings
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1/2 cup white wine vinegar

1 tablespoon maple syrup 

2 teaspoons Dijon mustard 

1 teaspoon kosher salt 

1/2 cup olive oil 

6 ripe Bartlett or Anjou pears

5 ounces arugula 

1 cup pomegranate seeds 

1/2 cup toasted walnuts 

One 4-ounce log goat cheese, crumbled 


Special equipment:
six 6-inch wooden skewers
  1. Whisk together the vinegar, maple syrup, Dijon and salt in a medium mixing bowl. While whisking, slowly drizzle in the olive oil. Set the dressing aside.
  2. Cut the pears crosswise into 3 even pieces each (bottom, middle and top). Run the tip of a paring knife around the cores and remove, but leave the stems in place.
  3. In a large mixing bowl, lightly toss the arugula, pomegranate seeds and walnuts together along with just enough dressing to coat; be gentle to avoid bruising the arugula. Add the goat cheese and toss lightly.
  4. Build the stacked salads: Top each pear bottom with about 1/2 cup salad and then add the middle pear slice. Anchor the layers with a 6-inch wooden skewer. Add another 1/2 cup salad and top with the stem end of the pear. Trim the skewer so that it is flush with the pear and well concealed. Serve immediately.