Pear Stack

Name: Pear Stack
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 6 servings
Ingredients: 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

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Level: Intermediate

Total: 30 min
Active: 30 min

Yield: 6 servings

Level: Intermediate

Total: 30 min
Active: 30 min

Yield: 6 servings

Ingredients

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

Directions

Special equipment:

six 6-inch wooden skewers

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.
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.
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.
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.