For the vinaigrette:
- 1 teaspoon well-aged balsamic vinegar
- 2 teaspoons sherry vinegar
- ¼ teaspoon salt, plus more to taste
- Dash of fresh ground black pepper, plus more to taste
- 2 tablespoons pumpkinseed oil
- 1 tablespoon canola oil
For the salad:
- 4 ripe pears, peeled, cored and cut into quarters
- Olive oil spray
- 1 pound mesclun, rinsed and dried
- 8 ounces fresh goat cheese
- ½ cup toasted pumpkinseeds
- 1 tablespoon pumpkinseed oil
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (4 servings)
403 calories; 27 grams fat; 9 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 4 grams polyunsaturated fat; 30 grams carbohydrates; 6 grams dietary fiber; 18 grams sugars; 12 grams protein; 26 milligrams cholesterol; 439 milligrams sodium
- Preheat oven to 350 degrees. To make the vinaigrette, combine the vinegars with the salt and pepper in a salad bowl. Slowly whisk in the pumpkinseed oil and then the canola oil. Adjust the seasoning with additional salt and pepper to taste, and set aside.
- Place pears in a roasting pan that has been lightly sprayed with oil. Lightly spray the pears, and roast for 40 minutes, or until golden and nearly soft. Remove from the oven, and allow to cool slightly.
- To assemble the salad, place the pear quarters in the center of each of four plates. Toss the mesclun with the vinaigrette; then, add the goat cheese in small pinches and toss carefully. Surround the pears with the goat cheese salad. Sprinkle the toasted pumpkin seeds over the arrangement. Drizzle 1 tablespoon pumpkinseed oil over the pears, and serve.