Recipe courtesy of Sarah Adams
Pear Stack
Total:
30 min
Active:
30 min
Yield:
6 servings
Level:
Intermediate
Total:
30 min
Active:
30 min
Yield:
6 servings
Level:
Intermediate

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.

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