Warm Pears and Baby Greens with Chèvre Medallions | PCC Natural Markets

Warm Pears and Baby Greens with Chèvre Medallions

Serves: 4

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vegetarian iconVegetarian corn-free iconCorn-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free wheat-free iconWheat-free

This super-easy warm salad is a beautiful way to utilize the last of the season's pears and celebrate the first-of-the-season baby greens.


Primrose Chèvre Cheese Medallions


Heat the oil in a sauté pan over medium heat and stir-fry the shallot for 1 to 2 minutes. Add the pears and cook for 2 to 3 minutes more until the pears are lightly crisp tender. Stir in the sage and hazelnuts.

In a small bowl, stir together the maple syrup, clove and vinegar and season with the salt and pepper. Stir in the oil. Turn the heat to low and add this mixture to the shallots and pears to make a nice dressing for your salad.

Have all of the ingredients for your salad ready and at the last minute toss the greens with the warm dressing. Divide between 4 to 6 plates and garnish with the Primrose Chèvre Cheese Medallions (below). This salad is delicious when served with grilled chicken breast, seared scallops, halibut or salmon!

For Primrose Chèvre Cheese Medallions

Divide the chèvre into 4 portions and roll each into a ball. Lay a small square of plastic wrap on a work surface. Place a primrose, pretty face down, on the plastic wrap. You may also place a small sprig of thyme or rosemary next to the flower.

Press one ball of cheese firmly on top of the flower, to about 1/2 inch thickness, smoothing the edges into a round medallion. Bring the plastic wrap up around the edges and enclose the medallion to make it airtight. (You may tuck it into a small ramekin to act as a mold for the shape of your medallion.) Repeat with the other flowers and cheese.

Refrigerate until ready to use. To serve, invert the medallions so the flower is on top and remove the plastic wrap.

Recipe by Lynne Vea, PCC Chef

Source: Demonstrated on KING 5's "Gardening with Ciscoe" show aired on February 27, 2009

More about: goat cheese, greens, pears


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