Planet Green
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Yield: Makes 4 servings
Ingredients:
For the salad:
1/2 cup toasted pine nuts
2 small-medium Bosc pears, peeled, cored and cut into 1/2-inch wedges
1 tablespoon unsalted butter
1 teaspoon turmeric
2 teaspoons wildflower honey
4 ounces arugula, washed and dried
2 ounces goat cheese, crumbled
4 teaspoons goji berries
Salt and freshly ground pepper to taste
For the vinaigrette:
1/4 cup white balsamic vinegar
2 teaspoons wildflower honey
1/4 teaspoon sea salt
1/2 cup extra-virgin olive oil
Freshly ground pepper to taste
Method:
Heat the butter in a large nonstick skillet over medium-high heat.
When the butter is melted and sizzling, add the turmeric, let sizzle for 5-10 seconds, (turmeric should darken), then add the honey.
Add the pear slices in a single layer, season with a pinch of salt, and cook turning once, until lightly browned, about 3 minutes. Transfer the pears to a plate.
Make the vinaigrette by combining the vinegar, honey, and salt. Slowly whisk in the olive oil, season with freshly ground black pepper.
Toss the mache with some of the vinaigrette and the goat cheese. Season with salt and pepper. Top with the pears, pine nuts, and goji berries.
More recipes from this episode:
Hempseed Crusted Tofu
Chocolate Gelato
Try some more salad recipes:
Green Summer Gourmet: The Salads
Emeril Green Recipes: Salads
