|
|
Article: KITCHENDETECTIVE: Pear salad can be show-stopping; Use fresh goat cheese, serve on bed of arugula
- Article from:
- Charleston Daily Mail
- Article date:
- January 16, 2002
- Author:
CopyrightCopyright 2002 Charleston Daily Mail. Provided by ProQuest LLC. (Hide copyright information)
|
IN the last few years, roasted pears have become ubiquitous,
showing up on restaurant menus as salads, not desserts.
They are usually paired with a spicy green, goat cheese, and
perhaps a few toasted nuts. I have improvised a few of these at home
over the years and found that they range from show-stopping to an
insipid pile of rabbit food.
The secret is in how the pears are roasted as well as in the
perfect balance of the remaining ingredients.
I started with the pears. First, I peeled, quartered, and coated
them with olive oil and then placed them in a 400-degree oven for 30
minutes. They turned out bland and dry and looked like a Vermonter in
March - pale and gray.
Next, I sliced them, ...