Bosc pears are golden brown in color. Their dense flesh makes them a good choice for the sautéed pears in this recipe. Chèvre is the French name for cheeses made with goat’s milk. Fresh goat cheese is soft, creamy, tangy and easy to spread or melt. I like a plain Montrachet with a thin rind for my salads.
¼ cup raw pecans (chopped)
1 tablespoon vegetable oil (divided)
3 Bosc pears (peeled, cored, and cut into ½ -inch slices)
1 teaspoon brown sugar
1 tablespoon shallot (minced)
½ teaspoon salt
¼ teaspoon freshly ground black pepper
½ cup Mott’s natural apple juice
2 teaspoons distilled white vinegar
1 teaspoon Dijon mustard
5 ounces fresh baby spinach
½ cup Montrachet Chèvre
Place four salad plates in the freezer to chill.
Toast the pecans in a skillet over medium heat for 3 minutes. Remove from heat and set aside.
Add 2 teaspoons oil to the same skillet, and increase heat to medium-high. Add pears, and sprinkle with brown sugar. Do not stir. Cook the pears for 5 minutes or until lightly browned on bottom. Stir to melt the brown sugar. Transfer the pears to a plate. Set aside.
Add remaining 1 teaspoon oil to pan. Add shallot, salt, and pepper. Stir for 30 seconds then add apple juice, vinegar, and mustard. Whisk and simmer for 3 to 4 minutes. Add pears.
Divide spinach among the four chilled salad plates. Spoon pears and dressing on top (divide salad evenly among 4 plates.) Sprinkle with cheese and arrange pecans on top. Serve immediately.