Caramelized Pear & Goat Cheese Salad

This salad incorporates some of the best flavors fall has to offer. Ripe, crimson pear sautéed in fig balsamic with fresh thyme leaves and a dash of cinnamon to a caramelized perfection goes perfectly with massaged curly kale and pecan. Dressed with California Olive Ranch’s Garlic Apple Cider Vinaigrette, this salad feels nourishing, comforting and fresh all at the same time.

Ingredients

1 large crimson pear, thinly sliced lengthwise
1 teaspoon cinnamon
2 tablespoons California Olive Ranch EVOO
3 tablespoons California Olive Ranch Garlic Apple Cider Vinaigrette
2 heads of scarlet kale or other variety of curly kale
3-4 tablespoons of fresh goat chèvre
1/2 cup pecans
1/2 teaspoon fine salt
1 tablespoon fresh thyme leaves
1.5 tablespoons of Lucini Fig Balsamic

Instructions

Preheat a medium sized pan over medium heat.
Add in2 tablespoons of California Olive Ranch EVOO.
Add in sliced pears and sauté for 1 minute.
Add in thyme leaves, cinnamon and Lucini Fig Balsamic.
Sauté pears for another 6 minutes, flipping half way through until lightly caramelized and golden brown.
While Pears are sautéing, wash and de-stem kale then place in large salad bowl.
Sprinkle salt over kale leaves and massage thoroughly, until kale softens a bit- about 2 minutes.
Add pecans and goat cheese to kale.
Add in cooked and slightly cooled pears.
Dress salad with California Olive Ranch Garlic Apple Cider Vinaigrette and toss salad gently.