Serves 3
30 min
Pear Noodle, Mizuna Greens and Spiced Pecans with Parsley-Goat Cheese Vinaigrette
Recipe GLPRa6db7ca5ccf683
A fresh and elegant salad featuring delicate pear noodles and peppery mizuna greens topped with warm spiced pecans and dressed in a creamy parsley-infused goat cheese vinaigrette. This light yet satisfying dish balances sweet fruit, savory greens, and aromatic spices with tangy cheese for an impressive starter or appetizer.
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Ingredients
¼ teaspoon cayenne pepper
¼ teaspoon ground cinnamon
½ cup whole pecans
1 tablespoon honey
¼ teaspoon salt, for pecans
2 pears, spiralized into noodles
5 cups mizuna greens
3 tablespoons extra virgin olive oil
¼ cup crumbled goat cheese
2 tablespoons fresh lemon juice
1 tablespoon fresh parsley, minced
Salt and pepper, to taste
Directions
Preheat the oven to 325°F.
In a small bowl, whisk together the honey, cinnamon, cayenne, and ¼ teaspoon salt until a thick paste forms.
Add the pecans to the honey-spice mixture and stir until all nuts are evenly coated.
Spread the coated pecans in a single layer on a parchment-lined baking sheet and bake for 10 minutes.
Stir the pecans, then return to the oven for an additional 5 minutes until fragrant and lightly caramelized.
Remove from the oven and let cool for at least 5 minutes; the nuts will firm up as they cool.
While the pecans bake, prepare the vinaigrette by whisking together the olive oil, lemon juice, crumbled goat cheese, and minced parsley until creamy. Season with salt and pepper to taste.
Place the spiralized pear noodles, mizuna greens, and cooled spiced pecans into a large mixing bowl.
Pour the parsley-goat cheese vinaigrette over the salad and toss gently but thoroughly to combine all ingredients.
Divide among serving plates and serve immediately.
