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Name: Salad of Poached Pear with Grilled Goats Cheese
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 1 Bay leaf; 600 ml Water (1 pint); 225 g Rocket (8 oz); 600 ml White wine (1 pint); 225 g Caster sugar (8oz); Grated zest and juice of 2 oranges; Grated zest and juice of 2 lemons; 2 White cloves; 4 tb olive oil; Salt; 6 Pears peeled, halved and cored with stalks left intact rounds (1 1/4lb); 1 Cinnamon; 1 tb Balsamic vinegar

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INGREDIENTS

1 Bay leaf
600 ml Water ; (1 pint)
225 g Rocket ; (8 oz)
600 ml White wine ; (1 pint)
225 g Caster sugar ; (8oz)
Grated zest and juice of 2 oranges
Grated zest and juice of 2 lemons
2 White cloves
4 tb olive oil
Salt
6 Pears ; peeled, halved and cored with stalks left intact rounds (1 1/4lb)
1 Cinnamon
1 tb Balsamic vinegar

Servings

INSTRUCTIONS

Pre-heat the grill to medium hot Place the sugar in a large saucepan with the orange and lemon juices, cloves, bay leaves, cinnamon stick, wine and water. Gently heat until the sugar dissolves. Add the pears and bring to the boil. Cover with greaseproof paper (the paper should touch the pears) and poach for 4-5 minutes until soft to the touch. Drain the pears on kitchen paper. Place the rocket in a bowl and dress with the olive oil and balsamic vinegar, then season with salt and freshly ground black pepper. Divide among 6 serving plates. Place each round of goats cheese between 2 pear halves and arrange on a foil lined grill pan. Season with salt and freshly ground black pepper. Grill the pears for 3-4 minutes until the cheese just begins to melt. Quickly lift onto the rocket. Serve immediately.

NOTES

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Salad of Poached Pear with Grilled Goats Cheese

1 Bay leaf
600 ml Water (1 pint)
225 g Rocket (8 oz)
600 ml White wine (1 pint)
225 g Caster sugar (8oz)
 Grated zest and juice of 2 oranges
 Grated zest and juice of 2 lemons
2 White cloves
4 tb olive oil
 Salt
6 Pears peeled, halved and cored with stalks left intact  rounds (1 1/4lb)
1 Cinnamon
1 tb Balsamic vinegar

Pre-heat the grill to medium hot    Place the sugar in a large saucepan with the orange and lemon juices,  cloves, bay leaves, cinnamon stick, wine and water. Gently heat until the  sugar dissolves. Add the pears and bring to the boil. Cover with  greaseproof paper (the paper should touch the pears) and poach for 4-5  minutes until soft to the touch. Drain the pears on kitchen paper.    Place the rocket in a bowl and dress with the olive oil and balsamic  vinegar, then season with salt and freshly ground black pepper. Divide  among 6 serving plates.    Place each round of goats cheese between 2 pear halves and arrange on a  foil lined grill pan. Season with salt and freshly ground black pepper.  Grill the pears for 3-4 minutes until the cheese just begins to melt.  Quickly lift onto the rocket. Serve immediately.

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Nutrition

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Serving Size: 1 Serving (334g)
Recipe Makes: 6

Calories: 304
Calories from Fat: 27 (9%)

Amt Per Serving		% DV

	Total Fat 3g	4 %
	Saturated Fat 0.5g	2 %
	Monounsaturated Fat 1.7g
	Polyunsanturated Fat 0.5g
Cholesterol 0mg		0 %
Sodium 21mg		1 %
Potassium 333.5mg		9 %
Total Carbohydrate 68.8g		20 %
	Dietary Fiber 7.1g	28 %
	Sugars, other 61.7g
Protein 1.4g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 304

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